1. For the chestnut custard, pour the milk in a saucepan, along with the ¼ vanilla bean.

2. In a medium, heat-safe bowl, whisk the sugar with the egg yolks, then add the cornflour.

3. Next, pour the hot milk over this mixture a little at a time (this will ensure you don’t scramble the eggs!).

4. Once the pastry cream is cooked, add the butter and chestnut spread and cold cream to the mixture.

5. Transfer the mixture to a bowl to cool down.

6. For the clementine marmalade, prick the orange and clementines with a fork or the tip of a knife, then blanch 3 times.

7. Once cool, peel the clementines and orange, cut into quarters and remove the seeds.

8. Place the clementines and orange sections in a mixer and blend finely, then add sugar, ½ vanilla bean and lemon juice.

9. Blend multiple times until you get a marmalade-like consistency and smooth texture.

10. Let cool, then fill a piping bag with the mixture.

11. For the praline, in a medium saucepan add the water, sugar and vanilla.

12. Once you have reached “sablage,” or caramelisation, leave on medium heat until you obtain a dark caramelised colour.

13. Once ready, remove the mixture from the heat and pour directly onto a baking sheet covered in greaseproof paper.

14. While letting the mixture cool to room temperature, fire up your Ooni oven to 330°C, checking the temperature with an infrared thermometer.

15. Add fleur de sel to your mixture and mix until until you obtain a thicker texture; pour into a piping bag and set aside.

16. Before rolling out your pizza dough, peel the clementines and remove the segments.

17. Roll out the pizza dough onto a surface floured with the durum wheat semolina flour.

18. When the pizza comes out of the oven, slice open the half moon shape and add the chestnut custard and the vanilla praline to the inside.

19. Fold the pizza over into a half moon again.

20. Finish off your dessert with a few pieces of clementine sections, marron glacé, chopped almonds and lemon basil leaves.