DO NOT VACUUM PACKAGE ANY PIZZA CRUSTS. There is a possibility of growing clostridium.
Try using your regular crusts with this modification: Shape the dough into your dough skin, then brush it with melted butter, sprinkle liberally with cinnamon, then sprinkle lightly with granulated sugar (keep the sugar away from the edge), now apply your fruit filling and bake like you would a regular pizza.
If you need something different, try this: Flour 100%; Salt 1.75%; Sugar 3%; Butter 5%; Yeast (IDY) 0.5%; Water 58% (70F). Use a standard overnight ferment in the cooler procedure and you should be just fine.
We made some really great dessert pizzas this way this past week and you would never have known that we used a regular pizza dough for the base.
Tom Lehmann/The Dough Doctor