Preheat the oven to 170C / 160C Fan / Gas Mark 4. 

Add all the cookie base ingredients to a large bowl and beat together until a dough is formed. Sprinkle a little flour onto a large sheet of baking parchment and roll out into a 10-inch round circle. You can use a large plate or saucepan lid to help create the perfect round shape. Place the dough circle with the baking parchment onto a baking tray and cook for 20-25 minutes until golden brown. Once baked, allow to cool completely on the tray. 

To make the cheese topping, melt the white chocolate according to the directions on the packet. Once completely melted, stir in the liquid glucose. The chocolate will get very thick and make a chocolate paste. Place the paste onto a piece of baking parchment and flatten out onto a 12 x 12cm rectangular block. Wrap completely in baking parchment and place in the freezer for 20-30 minutes, to allow it to harden. 

Reserve 25g of the white chocolate paste, then grate the rest to resemble cheese. Keep in a container in the freezer until needed. 

Put the marshmallows and water into a microwavable bowl. Cook on high for 30 seconds, then stir until smooth. Add in a few drops of red food colour gel and two teaspoons of strawberry jam and mix well. Spread this mixture out over the base until almost at the edge. 

Heat the remaining jam for about 15 seconds in the microwave and stir, then fill a piping bag or freezer bag. Snip off the corner and pipe the jam around the edge of the marshmallow, then sprinkle the grated white chocolate paste on top of the marshmallow. 

To make the pepperroni topping, knead the remaining 25g of white chocolate paste and half a teaspoon of liquid glucose in your hand, as the heat will make it more pliable. Add a few drops of green and red food colour gel. Sprinkle some cornflour onto the work surface and roll out thinly. Use a small round cutter to cut out eight pepperoni pieces. 

To make the salami, once the meat-coloured chocolate paste is rolled out, break up a few pieces of chocolate cheese and scatter them on top, then sprinkle a little cornflour on top of the meat-coloured paste and roll out slightly to incorporate. Use a small round cutter to cut out eight salami pieces and place them on top of the pizza.