Blueberry and Lemon Mascarpone Dessert Pizza

Dough

• 1 oz olive oil, plus extra to grease
• 15 oz bread flour
• 2 ½ oz whole wheat flour
• 9 oz warm water (100°F-110°F)
• ½ oz sugar
• 2 ¼ tsp rapid rise yeast
  of 1 packet/envelope rapid rise yeast
• 2 tsp salt

Filling

• 2 oz sugar
• 1 lemon, thin peel only, no pith
• 8 oz mascarpone
• 1 tbsp freshly squeezed lemon juice
• 1 oz salted butter, room temperature, divided
• 2 tbsp turbinado sugar, divided
• 12 oz fresh blueberries, divided