In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it sit for 5–10 minutes until foamy. In a large bowl, combine flour, sugar, and salt. Add butter, egg, and yeast mixture. Knead for 5–7 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour, or until doubled in size.

Sprinkle gelatin over cold water and let it bloom for 5 minutes. In a medium saucepan, heat the milk until just below boiling. In a separate bowl, whisk egg yolks, sugar, and cornstarch. Slowly pour hot milk into the yolk mixture while whisking constantly. Return to saucepan and cook over medium heat until thickened. Remove from heat, stir in vanilla and gelatin. Let cool slightly, then fold in whipped cream gently.

Preheat oven to 375°F (190°C). Roll out the dough on parchment paper to desired pizza size. Transfer to baking sheet or pizza pan. Bake for 12–15 minutes until lightly golden. Cool completely.

Evenly spread the Bavarian cream over the cooled pizza crust, smoothing with a spatula. Make sure it’s thick but not overflowing the edges.

Decorate with fresh fruits, chocolate shavings, or a drizzle of chocolate/caramel. Finish with a few mint leaves for a pop of color.

Refrigerate for at least 30 minutes to let the cream set. Slice and serve chilled.