For the dough, crumble the yeast and stir with 50 g sugar until liquid. Melt butter in a small pot at low heat. Add 75 ml milk, remove from heat. Put 1 pinch of salt and flour in a large mixing bowl. Add yeast and egg. Add the milk mixture and immediately knead into a smooth dough with the dough hooks of the hand mixer. Cover the dough and leave to rise in a warm place for about 1 hour until its volume has approximately doubled.
Stir 50 ml milk, 2 tablespoons sugar and pudding powder until smooth. Bring 200 ml milk to the boil. Stir in the pudding powder and simmer for about 1 minute while stirring. Grate 75 g marzipan and stir in. Pour the pudding into a bowl, cover the surface with foil and let it cool down a little.
Wash, stalk and stone the cherries. Sort raspberries. Wash the currants and pluck them from the panicles.
Roll out the dough thinly on a floured work surface, then place on a baking tray. Stir the pudding until smooth and spread on the dough. Spread the berries on the pudding and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes until golden brown.
Take pizza out of the oven. Grate 50 g marzipan over it. Serve pizza lukewarm or cold with vanilla ice cream.