In a medium pot over medium heat, add frozen blueberries, cooking for 2 minutes. Reduce heat to low, add sugar, and mix well, continuing to simmer for 10 minutes or until it coats the back of a spoon (contrarily, add 1-2 tbsp of water at a time if it's too thick). Add lemon juice and lemon zest. Crush the berries with the back of a spoon or pulse with an immersion blender. Set aside to cool.
In a the bowl of a stand mixer fitted with a whisk attachment, add mascarpone, ricotta, powdered sugar, and honey. Whisk on medium-high for 2 minutes. Add salt to taste, and mix again for 30 seconds. Set aside.
Flatten and stretch dough into a 15-16" circle, sprinkling bread flour on the dough as needed to avoid sticking. If cooking in indoor oven, place dough on pizza peel prepared with a sheet of parchment paper. If using an outdoor oven, just place on a pizza peel.
Using an icing spatula, evenly spread the cheese mixture across the pizza dough. Using a ladle or spoon, spread the blueberry compote around the pizza.
Choose ONE coothing method below.