Has anyone tried other crust recipes for their dessert pizzas? I like dessert pizza but the 'plain old' pizza dough seems to detract from the flavor. I'm thinking maybe a graham-cracker-like crust of some sort could do the trick, but perhaps it would burn too much unless I cut back on the sugar. Anyway, I'd love to hear from someone who uses a different, sweeter crust for their dessert pizzas.
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