Loaded Dessert Pizza with Philadelphia® & Cadbury®

Ensure the Philadelphia cream cheese is cold but has slightly softened to make mixing easier. Place into the bowl of a planetary mixer fitted with a paddle attachment. Add the icing sugar and vanilla paste.

Mix on a low speed until the icing sugar is incorporated. Increase to a medium speed and continue mixing until smooth, light and fluffy.

Chop the Cadbury milk chocolate into small, even pieces and place into a clean, dry, heatproof bowl.

Heat the double cream in a heavy-bottomed pan until it reaches just below boiling point (scalding zone, approximately 90-95 °C). Do not allow it to boil over.

Pour the hot double cream directly over the chopped chocolate. Leave for 2 minutes to allow the thermal energy to melt the fats.

Stir gently with a spatula starting from the centre and moving outward in small circles until a fully uniform, smooth, and glossy emulsion forms. Cover surface directly with contact film. Store in cold storage for at least 6 hours (preferably overnight). Whisk only if a lighter consistency is required.

Stretch the dough ball out into a basic pizza disc approx. 10 inches. To keep the base flat and prevent any ballooning during the baking, place 4 or 5 large ice cubes directly on the centre of the dough.

Bake in a high heat deck oven until the outer crust is perfectly charred, cooked through. Approx 2 minutes or 5 minutes in a convection oven (set 300 degrees, speed setting 5).

Remove from the oven, slide off any remaining ice cubes and immediately pipe the Philadelphia Chantilly over the warm pizza using a piping bag fitted with a star nozzle if wanted.

Pipe clean alternative dollops of Cadbury chocolate ganache. Arrange a generous medley of halved fresh strawberries, raspberries and blueberries. Complete with a wild honey drizzle.