Dessert Pizza

When I was in college, I ate my share of truly nasty dessert pizza from a major pizza chain.
Once I started making my own pizza, I wanted a sweet, but not greasy, treat. Drizzled with
icing, this dessert pizza is worth saving room for.
DougH:
1 packet (¼ ounce or 2¼
teaspoons) active dry yeast
1 teaspoon sugar
½ cup warm water
1 cup fl our
½ teaspoon salt
1 tablespoon oil
¼ cup raisins
toPPing:
¼ cup sugar
1 tablespoon cinnamon
2 tablespoons margarine, melted
For dough: In a small bowl, combine yeast, sugar and
water. Let sit for about 5 minutes, or until foamy. In a large
bowl, combine fl our and salt. Add yeast mixture, oil and
raisins. Mix until a soft dough comes together. Turn out
onto a fl oured surface and knead for about 4 to 5 minutes
or until dough is smooth and elastic. Place in an oiled bowl
and turn to coat. Cover with a kitchen towel and let rise in
a warm place for 40 minutes or until doubled in size.
Preheat the oven to 450 degrees if baking pizza on a pizza
pan, or 500 degrees if baking on a pizza stone. Turn dough
out onto a lightly fl oured surface. Roll out with a rolling pin
or push with your hands to create a 10-inch disc. If using a
pizza pan, bake for 7 to 10 minutes, or until golden. If using
a pizza stone, bake for about 5 minutes or until golden.
For Topping: Combine cinnamon and sugar in a small
bowl.
Remove pizza from the oven and brush each side with
melted butter. Sprinkle with cinnamon sugar mixture and
drizzle with a half batch of White Icing. Cut into slices with
a pizza cutter. Store leftover pizza covered in fridge.
Yield: 1 PIZZA, 6 SLICES
Prep time: 25 MINUTES ACTIVE