I made this Sicilian style pizza or focaccia when I was using a natural starter at Reply 169 and Rely 170 You can see more pictures of the dessert pizza there.http://www.pizzamaking.com/forum/index.php/topic,9946.msg89606.html#msg89606
The dough used for the dessert pizza wasnít as much as used for the other two pies. I canít exactly remember now how much dough I used for that pie, but I think if you use your regular dough it should turn out about the same. I used cinnamon (a good quality), and some raisins in the dough. I think I probably used about 2 Tablespoons of cinnamon and 1 Ĺ cups of raisins. It would all depend on how strong your cinnamon is. No sugar was used in the dough. Then I mixed confectionery sugar, butter, vanilla, and milk to drizzle over the pie. Sorry, I donít remember exactly how much I used, but if you search the web for any standard recipe for a basic cake icing using these ingredients you should be able to come up with about the same toppings. I think I used about 4 tablespoons butter, Ĺ teaspoon vanilla, about 2 Ĺ cups confectionery sugar and just added a little milk so it got to the consistency of being able to run. I used a plastic baggie and cut a small hole in the corner and then just drizzle it over the pie. The pie should be cool though when applying the icing or it will melt into the crust.
You could also look at the dessert pizzas on the challenge on this forum at http://www.pizzamaking.com/forum/index.php/topic,9190.msg79384.html#msg79384
If you look though that challenge you might get some ideas for a dessert pizza. I also used the icing like topping for the apple snitz pie I made there. Peter also made PJís apple pie pizza and made icing for his pie.
I found while using the deep-dish pans this was the easiest way to make Sicilian style. I still use the deep-dish pans for the Sicilian.
Sorry, I canít remember all the details of what I used in that pie.
Hope this helps,