• Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.

PIZZA DOUGH PREPARATION

• Place the spring water in a small sauce pan and heat on low until lukewarm. Set aside.
  6.35 oz Spring Water
• In the bowl of your stand mixer, with the dough hook attachment on, whisk in the instant yeast together with the sugar and lukewarm water. Let it sit for 10 minutes covered with a plastic wrap: Foam will form. NOTE: This is a great test to see if your yeast is still active.
  1 tsp instant yeast, 1/4 tsp granulated sugar
  
• Add the all-purpose flour, sea salt and olive oil to your preparation. Knead for 8 minutes on medium low. The dough is ready once it does not stick to the side of your bowl. NOTE: Depending on the type of flour you use you might need to add a Tablespoon or so at a time of flour to get a soft dough tat does not stick to the touch.
  9.35 oz all-purpose flour, 1/2 tsp sea salt, 0.53 oz olive oil
  
• Take your dough out onto your Roul'Pat and form a ball. Let it rest for 10 minutes.
  
• Roll the dough into a heart shape and use your silicone proof knife to finalise the shape desired. Let it rest for another 10 minutes.
  

BLUEBERRY CHEESECAKE PREPARATION

• In a mixing bowl, beat the cream cheese, sugar and vanilla bean paste together, until smooth (about a minute or so).
  8 oz cream cheese, 1.76 oz granulated sugar, 1 tsp vanilla bean paste
  
• Spread the cream cheese, then the blueberry jam on top of your pizza.
  4 oz blueberry jam
  

CRUMBLE PREPARATION

• In a mixing bowl, cream the softened butter with the sugar and powdered sugar for 2 minutes on medium high speed. Add the vanilla bean paste and almond extract. Mix until combined for about 10 seconds.
  2 oz butter, 0.42 oz granulated sugar, 0.35 oz powdered sugar, 1/4 tsp vanilla bean paste, 1/4 tsp almond extract
  
• In a separate mixing bowl, whisk together the all-purpose flour and sea salt. Fold it to your preparation. NOTE:The mixture should be a little crumbly. It is ready when you squeeze the mixture between your fingers and it holds together. IMPORTANT: Do not over mix. 
  2.47 oz all-purpose flour, 1/16 tsp sea salt
  
• Once ready, add the crumble on top of your pizza.
  

BAKE!

• Preheat oven to 450F/225C. (This allows the dough to rest while your oven is preheating). Bake for 10 minutes. (Every oven heats differently, monitor your Pizza from 8 minutes). It is ready when the crust and crumble is cooked ; and that the center of the cheesecake is still moving when being shaken a little.
  
• Once your Blueberry Crumble Cheesecake Dessert Pizza is out of the oven let it cool down. Slide it onto your serving board. Share and enjoy it at room temperature. Bon Appétit!