For the ganache: In a small saucepan over medium heat, bring the heavy cream to a simmer. Pour the cream over the chocolate and let sit for 1 minute. Stir with a rubber spatula, until the chocolate has completely melted and the ganache is shiny and smooth. Transfer it to a plastic squeeze bottle or pastry bag fitted with a tip and set aside.
For the white chocolate sauce: Put the heavy cream, vanilla caviar and split vanilla bean in a small saucepan over medium heat and bring to a simmer. Remove from the heat, cover, and steep for 5 to 10 minutes, breaking up the vanilla with a wooden spoon or spatula. Discard the bean and reheat the cream back to a simmer. Pour the cream over the white chocolate, let sit for 1 minute. Stir with a rubber spatula until the chocolate is melted and the sauce is mixed. Transfer to a squeeze bottle or a pastry bag fitted with a tip and set aside.
For the strawberry sauce: Add the berries and corn starch to a blender and puree until smooth. Pour this mixture and the sugar into a small sauce pan, and bring to a boil. Cook, stirring with a whisk, until the sauce thickens, about 4 minutes. Cool completely before placing in a squeeze bottle or pastry bag.
For the doughnuts: Fill a Dutch oven halfway with oil and heat to 350 degrees F.
In a shallow bowl, combine the sugar and cinnamon. Set aside. Divide the prepared pizza dough into 12 pieces and, using floured hands, roll into balls. In batches, fry the dough until golden brown, 3 to 4 minutes. As soon as they are removed from the oil, toss the fried dough in the cinnamon sugar to coat.
Once the bombinis have cooled enough, fill them with whatever filling you like by inserting the nozzle of the squeeze bottle or pastry tip into the bottom of the bombinis. Or dip the bombinis in the sauces and dip into sprinkles. Fill until you can't fill anymore, and enjoy!
Recipe courtesy of Jeff Mauro