Preheat the oven (with 2 baking sheets inside) to 275C/ 525F/ GM 11 or as hot as your oven will go
Beat the mascarpone with the sugar and vanilla bean extract until smooth
Roll out a portion of dough on a floured worktop
Place on a baking sheet dusted with coarse semolina
Working quickly, top with the mascarpone - dollop teaspoons onto the dough and use a blunt knife to spread it out
Top with 12 blackberries
Sprinkle one of the hot baking sheets (in the oven) with semolina and slide the topped pizza onto it
Whatever you do, don't let the topped pizza sit around on the baking sheet while you prepare more – it will stick and become difficult to transfer to the oven. Transfer it to the oven straight away. See my recipe notes for cooking 2 pizzas at the same time
Repeat steps 3-7 with the remaining portion of pizza dough and toppings. When ready to bake, sprinkle semolina onto the remaining hot baking sheet and slide the prepared pizza onto it
When there are just a few minutes of cooking time left for each pizza, scatter the flaked almonds over the top and let finish cooking
Meanwhile, melt the chocolate
When the pizza is cooked brush a little melted butter around the crust edge then drizzle the chocolate over the pizza - use the end of a knife to flick it across
Scatter a few mint leaves over the pizza and dust with icing sugar
Cut into pieces and serve immediately