In a specific embodiment with predetermined amounts, the invention relates to a method for preparing first a dough comprising 1 kg of wheat flour, 400 ml of white wine, 200 ml of olive oil, 120 g of egg, 28 g of salt and 25 g of yeast, in which all of said ingredients are added to a kneader for 20 minutes, extracting the dough and leaving same to stand for 15 minutes, subsequently dividing the obtained piece into sub-pieces of 200 g each, leaving said sub-pieces to stand for 60 minutes, such that said cut pieces correspond to the bases and tops of the final pizza. Next, 300 g of ice-cream, 6 g of guar gum, 6 g of wheat starch and 1.2 g of monosodium glutamate are added to every base or top, stacking both the base and the top with the aforementioned ingredients and inserting the entire assembly in an oven at a temperature of 200 ºC for 18 minutes. Halfway through cooking — after 9 minutes — the pizza is removed from the oven and brushed with egg then the pizza is placed back in the oven and left there until finished cooking, thus obtaining the ice-cream filled pizza.En un ejemplo concreto con cantidades determinadas, el procedimiento se basa en preparar primeramente una masa a base de 1kg de harina de trigo, 400 ml de vino blanco, 200 ml de aceite de oliva, 120 gr de huevo, 28 gr de sal y 25 gr de levadura, de manera que todos esos componentes se introducen en una amasadora durante 20 minutos, extrayendo la masa y dejándola reposar durante 15 minutos, para dividir la pieza obtenida en subpiezas de 200 gr, dejándolas en reposo durante 60 minutos, de manera que esas piezas seccionadas corresponden a bases y tapas de la pizza definitiva. A cada base o tapa se le añade 300 gr de helado, 6 gr de goma guar, 6 gr de almidón de trigo y 1,2 gr de glutamato monosódico, superponiéndose entre si ambas tapa y base con los ingredientes referidos, e introduciéndose todo el conjunto en un horno a una temperatura de 200°C durante 18 minutos. A mitad de cocción, a los 9 minutos,
