HARVEST CHEDDAR BREAKFAST PIZZA
1 pkg. (15 oz.) refrigerated pie crust
1 C. ricotta cheese
6 slices bacon, cooked, drained, crumbled
1 1/4 C. apple pie filling
2 T. brown sugar
1/2 tsp. ground cinnamon
3/4 C. toasted pecans, coarsely chopped
1 C. cheddar cheese, shredded
1 C. mozzarella cheese, shredded
Preheat oven to 435 degrees F.
Allow crust to stand at room temperature 10 minutes.
Unfold crust and place on a 12-inch vented pizza pan that
has been sprayed with cooking spray. Prebake 5 minutes.
Once cooled, spread ricotta cheese over the crust.
Sprinkle bacon over ricotta, Spoon pie filling over bacon
and spread evenly.
In a bowl, combine the brown sugar, cinnamon and
pecans. Reserve 3 tablespoons.
Top pizza with cheddar and mozzarella cheeses.
Sprinkle with remaining 3 tablespoons of brown sugar mixture.
Bake 8 to 10 minutes, or until the crust is golden brown
and the cheese is melted. Let pizza cool slightly before eating.