Preheat Your Oven: First things first, get your oven preheating to 200°C (180°C fan). Place a large baking tray or a pizza stone inside to heat up. This will help you achieve a crispy base.

Prepare the Topping: In a medium mixing bowl, combine the 85g of softened salted butter, 100g of soft light brown sugar, 2 teaspoons of ground cinnamon, and 1/2 teaspoon of vanilla extract. Mix with a spoon or spatula until it forms a smooth, thick paste.

Get the Base Ready: Place your pizza base on a sheet of baking parchment. This makes it easy to transfer to the hot tray later.

Spread the Goodness: Dollop the cinnamon-sugar mixture over the pizza base. Using the back of a spoon or an offset spatula, spread it evenly all over the surface, leaving a small 1cm border around the edge, just like you would with a regular pizza. I find that an offset spatula makes this step much neater.

Time to Bake: Carefully slide the baking parchment with the pizza onto the preheated baking tray in the oven. Bake for 12-15 minutes, or until the topping is bubbling and the crust is a lovely golden brown.

Mix the Icing: While the pizza is baking, prepare the icing. In a clean bowl, beat the 100g of softened cream cheese and 50g of sifted icing sugar together until smooth. Add the 1 tablespoon of milk and 1/2 teaspoon of vanilla extract and mix again until you have a smooth, drizzly consistency. If it's too thick, add another teaspoon of milk.

Cool and Drizzle: Once baked, remove the pizza from the oven and let it cool on the tray for about 5 minutes. This is an important step – if you drizzle it while it's piping hot, the icing will just melt away completely.

Finish and Serve: Drizzle the cream cheese icing all over the top of the warm pizza. You can do this with a spoon or pop it in a small piping bag for a neater finish. Slice into 8 pieces and serve immediately while it's still warm and gooey.