Make the dough: Put the dough ingredients into the bowl of a stand mixer and use the dough hook to bring it all together. Knead for 5 minutes, then cover and leave to rise for 1 hour, or until doubled in size.
Make the Brazilian fudge: Melt all the ingredients together in a saucepan over a medium heat for 15 minutes, or until the mixture has thickened. Keep stirring so it doesn’t stick to the bottom of the pan! When thickened, pour the mixture onto a greased plate tray and shape into a long sausage. Leave to cool in the fridge for 30 minutes.
Prepare the pizza base: Preheat the oven to 200 C (180 C fan). Knock back the dough and roll it out to just bigger than your pizza pan. Line the pan with the dough and leave a 5cm overhang for the crust. Roll the Brazilian fudge out to a 1.5cm thick tube. Use it to stuff the pizza crust. Fold the dough over it and use a fork to seal it, then brush with egg wash around the seal. Bake for 10 mins until just set.
Make the brownie filling: Melt the butter and dark chocolate in a bain marie. Take off the heat then beat in the eggs and sugar. Add the flour, baking powder and cocoa, then pour it into the semi-baked crust. Top with white chocolate chips, marshmallows and dried raspberries.
Bake for 15 minutes until cooked, then brush the crust with simple syrup and rest the pizza in its tin for 5 minutes. Serve slices with a scoop of vanilla ice cream and a drizzle of strawberry sauce.