In a large mixing bowl, combine the strong flour, caster sugar, fine salt, dried yeast, eggs, and milk. Mix on low speed until a shaggy dough forms, about 3-4 minutes.

Increase the speed to medium and knead for about 10 minutes, until the dough is smooth and elastic.

Gradually add the room-temperature unsalted butter to the dough, mixing until incorporated. Knead for an additional 5-7 minutes.

Shape the dough into a ball and place in a lightly greased bowl. Cover and allow to rise until doubled in size, about 1-2 hours.

In a mixing bowl, whisk together the eggs, caster sugar, cornflour, and vanilla extract to form a smooth paste.

Heat the milk until steaming, then gradually whisk it into the egg mixture.

Cook over medium heat, whisking constantly until thickened into a creamy custard, about 5-7 minutes.

In a medium saucepan, cook granulated sugar until it turns a deep amber color, about 8-10 minutes. Carefully stir in thickened cream, then whisk in the Vegemite until smooth.

Preheat your oven to 200℃. Roll out one piece of dough into a 12-inch circle. Transfer to a pizza peel lined with parchment.

Pour custard onto the rolled-out dough, spreading it evenly. Bake for about 20 minutes until edges are golden brown and custard is set.

Let it cool slightly before topping with fresh berries and drizzling with Vegemite caramel. Dust with icing sugar before serving.