Gently heat the heavy cream with sugar and vanilla extract.

Add the bloomed gelatine sheet, remove from the heat and mix until fully incorporated.

Whip the mascarpone cream lightly and add the gelatin cream mixture until fully incorporated, then refrigerate.

When ready to use, quickly whip the mascarpone mixture until fluffy and pipe it onto the brioche pizza using a piping bag.

Mix all dry ingredients (00 flour, cacao powder, sea salt, sugar) except the yeast.

Mix the lukewarm milk and yeast until fully dissolved.

Add the milk and yeast mixture to the dry ingredients and work until a smooth dough forms.

Add the cubed butter and keep working the dough until it becomes very smooth.

Cover the dough with a damp tea towel and proof until it doubles in size.

Deflate the dough and shape it into a round ball.

Dust the dough ball with flour, place in a bowl, lightly cover, and allow it to rise again until it doubles in size.

Prepare a parchment sheet for the pizza dough and preheat the oven to 200°C/392°F, placing a tray upside down in the oven to slide the pizza onto.

Gently flatten the brioche pizza dough with your hands on the prepared parchment paper.

Press down in the middle and pipe a generous amount of Nutella in a criss-cross pattern using a piping bag.

Sprinkle the crushed Oreos on top.

Bake for 8-10 minutes.

Remove from the oven and let it cool for 5 minutes.

Pipe the raspberry jam, mascarpone cream and remaining Nutella onto the cooled brioche pizza using their piping bags.

Top with the diced strawberries mixed with raspberry jam and sugar, a handful of blueberries, blackberries, and raspberries filled with raspberry jam.

Dust with icing sugar.