Gather all of your components before you start building the pizza.

On a floured work surface, stretch your sourdough dough into a round, roughly 10 to 12 inches across. Transfer it to a pizza peel dusted with plenty of semolina or cornmeal so it slides off easily. A 9-ounce (250 g) piece works well.

In a small bowl, stir the cream cheese and vanilla paste until completely smooth and spreadable.

Slice the strawberries into a bowl and toss them with Meyer lemon juice until every piece is coated. Add the granulated sugar and stir well to combine, then let the mixture sit for at least 10 minutes so the berries release their juices.

For the crumble, pulse the brown sugar, turbinado sugar, oats, pecans, cinnamon, butter, and flour in a food processor until it looks like wet sand. Freeze the crumble while you get everything else ready. If mixing by hand, stir the dry ingredients, then cut in cold, finely grated butter until the mixture holds together when squeezed.

Preheat your oven to 450°F to 480°F (230°C to 250°C) if using a home oven; a wood-fired or gas pizza oven also works. Wait until the oven is fully hot before assembling the pizza, since the juicy strawberries can make the dough soggy if they sit too long.

Spread the vanilla cream cheese over the prepared dough, leaving a small border. Drain the strawberries slightly (gently squeezing out excess juices) and scatter them evenly over the cream cheese. Sprinkle the chilled crumble mixture on top.

Bake in your preheated oven until the crust is blistered and golden and the strawberries are jammy, about 10 minutes. Let the pizza cool slightly, then finish with a few scoops of vanilla ice cream and slice into 8 wedges. Serve warm and enjoy.