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Directions:
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Place all of the dough ingredients except the softened butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until a cohesive dough is formed. Switch to the dough hook, add the butter, and knead on low speed for 10 minutes, or until the dough becomes smooth and elastic. Transfer the dough to a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
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Preheat the oven to 375 degrees F. Turn the dough out onto a lightly floured work surface and knead briefly. Form into a ball and transfer to a lightly greased baking sheet or pizza pan. Shape into a 14-inch circle, being sure to leave a thicker rim around the edges. Cover again with a kitchen towel and let rise while you prepare the topping.
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To make the topping, mix the egg yolk, half-and-half, vanilla, sugar and salt until smooth. Once the dough has risen a bit and is beginning to look puffy, dimple the dough all over with your fingers (oil them a bit if the dough is sticky). Layer with fresh berries or fruit, sprinkle with nuts (if using) and chocolate chips. Drizzle the egg yolk and cream mixture over all.
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Bake in the preheated oven for 20 to 25 minutes, until the crust is lightly browned and the cream mixture looks set. Remove from the oven and allow to cool slightly. Serve while still warm and chocolate is gooey.
