Pear, Quince and Chocolate Pizzas

A Japanese food magazine that I have occasionally written for once asked me if I had ever made a dessert pizza, which may seem an unusual idea at first but really a pizza is just a carbohydrate base with a topping (think of it like a flat tart). Many years ago I did make a dessert pizza and this is it — a real taste treat. The base is a variation of brioche, a sweet yeast bread enriched with butter and eggs.