Stretch a homemade pizza dough to 14 inches wide (or use a store-bought par-baked pizza crust and skip this step).
Heat a pizza stone in your oven set to 425 degrees.
Par-bake your pizza crust for 3 minutes, then remove and allow to cool completely.
Mix the mascarpone, cream, sugar, and vanilla bean paste together until smooth.
Paint some melted butter on the crust and sprinkle with turbinado sugar.
Then, spread on a smooth layer of the mascarpone mixture onto the par-baked pizza crust then return to the oven for another 7-8 minutes or until golden brown.
While that cooks, make the espresso sabayon.
Combine the yolks, espresso, marsala, and sugar in a heatproof bowl.
Whisk over a pot of simmering water, until the mixture is thickened and can hold a “figure 8”.
Allow to cool completely.
When the pizza is done, remove and let cool.
Sprinkle cocoa powder all over, followed by drizzles of the cooled espresso sabayon.
Dollop on the reserved mascarpone mixture all over the pizza and enjoy!
