Strawberry, white chocolate & fairy floss

Heat Anchor Culinary Cream in heavy base saucepan on medium heat to a simmer. Remove pan from the heat, add white chocolate. Stir well until smooth and melted, refrigerate.

Place stretched pizza dough onto tray, dock dough thoroughly with fork or pastry docker. Brush with vegetable oil.

Cook pizza base in conveyor oven for 5min at 270°C.

Remove pizza from the oven, cut and smear the cold white chocolate sauce over the base.

Scatter on strawberries, crumbled meringue, then add small dollops of the whipped cream and garnish with the strawberries and fairy floss. Dust over icing sugar.