Been there, done that. What I now do is to use a regular pizza crust, if I am going to par-bake it I dock it well prior to baking. Melt some unsalted butter, then brush a light coating of the melted butter onto the dough skin, sprinkle on a coating of granulated sugar (experiment to see how sweet you want the base crust to be) followed by a sprinkling of fresh cinnamon, now you can either par-bake or add a mixture of 8-ounces of sour cream, 8-ounces of Ricotta cheese, 2-ounces of sugar, and 1-large whole egg. Blend until smooth and spread onto the unbaked dough skin about 1/8 to 3/16-inch thick, leaving a slight uncovered edge. Apply fresh fruit (apple slices, kiwi, orange, mango, strawberry, blue berry, grapes (sliced in half), or whatever strikes your fancy, and bake as you would your regular pizzas. When still warm, but not hot, apply a drizzle of powdered sugar icing (powdered sugar and water mixed to a thick, slightly creamy consistency), and serve. This dessert pizza can be served warm, cold, or ala mode. We make it at all of the pizza shows where we have a test kitchen to work from.
Tom Lehmann/The Dough Doctor