Ingredients :

• Pizza dough — Use store-bought rolled dough, the kind that comes in a tube or flat pouch in the refrigerated aisle. No need to make your own dough for this recipe — the result would be identical and you’d lose twenty minutes. What matters here is that it’s cold when cutting the rounds: it cuts cleanly and won’t shrink.
• Pomelo — The star of the recipe. Not an ordinary grapefruit — the pomelo is sweeter, less bitter, with thicker and juicier flesh. It’s easily found from November to April. Choose one that feels heavy for its size, a sign it’s full of juice. When removing the segments, work over a bowl to catch the juice: you can drizzle it over the pizzas at the end.
• Petit Suisse — Four plain petit suisse cheeses, not the sweetened vanilla versions — you’ll sweeten them yourself with honey, giving you control over the sweetness. If you don’t have them handy, plain skyr or thick Greek yogurt work perfectly. The goal is a cream that stays on the spoon without running.
• Honey — A tablespoon in the cream, a drizzle to finish the pizzas. Acacia honey works well here — it’s neutral and liquid, easy to pour. A chestnut honey would bring an extra bitterness that could work if you like that profile.