Baked Custard Brioche Pizza

Ingredients

Method

1. Prepare the brioche dough the night before you plan on baking. To make the dough, place the flour, sugar, salt, yeast, eggs and milk into the bowl of an electric mixer fitted with a dough hook.
2. Mix on low speed until it comes together to form a shaggy dough. Increase the speed to medium and continue to mix for around 10 minutes to form a smooth dough.
3. Add the butter a little at a time to the bowl, allowing it to fully incorporate into the dough before adding more butter. Once all the butter has been added, continue to mix on low speed until the dough becomes smooth, glossy and elastic. Shape the dough into a smooth ball, cover and allow it to rise at room temperature until doubled in size.
4. Knock back the gas and shape into a smooth ball again. Sprinkle the surface with flour, cover and refrigerate overnight.
5. To make the Vegemite caramel, pour the sugar evenly into a small saucepan and place over medium heat. Slowly bring the sugar to an amber colour. Turn the heat down to low, add the cream and allow it to bubble up.
6. Carefully whisk to combine. Add the vegemite and whisk again.
7. Continue to cook the caramel until it thickens slightly. Remove from the heat and set aside.
8. To make the custard, place the eggs, sugar, cornflour, plain flour and vanilla into a mixing bowl. Whisk to form a smooth, pale paste.
9. Slowly bring the milk to a boil in a heavy based, medium saucepan. Gently pour the hot milk over the egg mix while whisking at the same time. Return the mixture to the saucepan and place over low–medium heat.
10. Allow the mix to cook and thicken while you whisk to create a smooth custard. Add the butter and whisk once more to combine. Remove from the heat and cover.
11. Preheat the Ooni Volt to 200°C. Roll out one portion of brioche dough on a lightly floured bench to around 20cm in diameter and use your fingers to create an edge (about 1.5cm tall). Slide the base onto the pizza peel.
12. Pour the custard into the base and smooth over the top. Bake for 20 minutes or until the crust is golden and the custard has begun to caramelise on top.
13. Top the pizza with fresh berries and drizzle the Vegemite caramel generously over the top. Finish with a dusting of icing sugar. Repeat with the remaining dough.