Preheat oven to 350 degrees.

Liberally spray a 9" inch springform pan with non-stick baking spray. Using your fingers and a little flour, gently press the cookie dough on the bottom of the pan.

Bake for 14-16 minutes then remove from the oven. Using a small spoon, press the cookie dough half way up the sides of the springform pan to create deep dish crust then let it set.

Mix together egg yolks and granulated sugar on medium high speed in the bowl of a stand mixer (or use a hand mixer). Next add in cornstarch, salt, and cocoa powder and lower speed.

Transfer from mixing bowl to large pot over medium heat until mixture begins to boil whisking the entire time.

Once filling has thickened significantly, turn off heat and swirl in butter and vanilla and whisk together until glossy and smooth. Let cream chill until it is barely warm.

After the filling has cooled a bit, add it to the cookie crust and smooth out until even.

Place the pizza in the freezer for 1 hour or refrigerate for 3 hours.

Add heavy whipping cream to the bowl of your mixer and beat on high speed.

Once peaks slowly begin to develop, add in powdered sugar and beat until heavy peaks have formed.

Evenly spread the whipped cream over the top of the chocolate cream then decorate with whatever toppings you prefer. Keep dessert pizza refrigerated until ready to serve. (Gently remove the pizza from the sides of the springform pan before serving).