Mix flour, baking powder and salt in food processor. Add butter and pulse 30 or 35 times to peas size pieces. Add cold milk and pulse just until combined. There will be small clumps.
Knead a few times, turn out onto a floured surface and roll out or push and poke the dough into a 12 inch circle. Place on a cookie sheet. Raise the edge slightly to hold in the sauce and topping.
6 rhubarb stalks
1/2 to 3/4 cup granulated sugar
1/4 cup Marsala wine
Chop rhubarb stalks and 1/2 to 3/4 cups of sugar (depending on how tart the rhubarb is) and 1/4 cup of Marsala wine. Gently cook in a saucepan until it's mushy, stirring occasionally. This will take about 10 minutes. Let it cool slightly while you prepare the topping.
1 cup water
3/4 cup granulated sugar
1 cup rhubarb slices, bias-cut
1/2 teaspoon freshly-grated nutmeg
Make a simple syrup of 1 cup water and 3/4 cups sugar. Bring to a boil. Add rhubarb slices and FRESHLY GRATED NUTMEG and return to a boil. Remove from heat, add sliced strawberries and immediately strain liquid from fruit. Set fruit aside. Bring liquid to a boil again and reduce to 1/3 cup.
To assemble, spread sauce over pizza dough. Top with sliced strawberries and rhubarb, leaving an edge that is uncovered. Drizzle a little melted butter and grand Marnier over the top. Bake in a preheated 450 degree F oven for 20 minutes until the crust is golden. Remove from oven and pour reduced sugar syrup over top. Let cool for 5 to 10 minutes.
Slice into 8 pieces and serve with a fresh sorbet - mango or papaya are a nice contrast in flavor, or use strawberry for a same fruit/different temperature and taste contrast.
Use peaches or mango as a topping over raspberry sauce, or fresh figs with prosciutto - whatever is fresh in the market.