Pickling:

In medium bowl, add sliced strawberries and set aside. In small sauce pan, on medium high heat, add white balsamic vinegar, sugar, salt, black peppercorns and the bay leaves. Bring mixture to a boil stirring until sugar and salt are dissolved. Lower heat to medium and simmer for 2 minutes. Pour over strawberries, cool and chill in refrigerator for 4 hours.

Pizza:

Pre-heat oven 500 degrees. Put oven rack in middle with pizza stone on it.

Roll out pizza dough in 12-14" circle. Drizzle with olive oil and spread to the edges of the crust. Spread the fontina cheese over the entire crust to about a ½" inch to the edge of the crust. Place dallops of ricotta cheese evenly over the entire crust. Place pizza dough on pizza store in oven and bake for 8-10 minutes or until crust is golden brown. While pizza is baking, remove strawberries from the pickling mixture. Do not discard the mixture; see below. Remove pizza from oven and place arugula evenly on top of pizza. Place pickled strawberries on top of arugula and drizzle with balsamic glaze. Garnish with fresh thyme. Serve immediately.

*The pickling mixture makes a very nice salad dressing. Measure ½ cup of the pickling mixture into jar, add ¾ cup extra virgin olive oil. Replace lid and shake vigorously. Season with salt and pepper. Store in refrigerator for up to a month. Dressing will separate so must be shaken each time before dressing salad. Discard remaining pickling mixture or make another jar of dressing for a friend. Enjoy!