Roll out your pizza dough on a lightly floured surface until it’s about 12 inches in diameter.

Place the rolled dough on a pizza stone or a lined baking tray.

Note: A pre-heated pizza stone helps cook the dough evenly and gives it a crispier base.

In a saucepan, mix together the heavy cream, sugar, and vanilla bean paste.

Heat the mixture just until hot but not boiling. Add the egg yolks to a bowl and mix them properly.

Gradually pour the hot cream mixture into the yolks, whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over low heat, stirring continuously, until the mixture thickens slightly.

Soften the gelatin in water for 5 minutes, then add to the hot cream mixture. Stir until dissolved.

Warning: Be vigilant while cooking the egg yolks mixture; overheating can lead to scrambling.

Spread the Bavarian cream evenly over the prepared pizza dough, leaving a small border around the edges.

Bake in a pre-heated oven at 375°F (190°C) for about 20 minutes or until the edges are golden brown.

Note: The cream will set further as it cools, so don’t worry if it seems a bit wobbly in the oven.