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Harvest Cheddar Breakfast Pizza

posted by Dori Van Watermeulen


List of Ingredients




1 pkg. (15 oz.) refrigerated pie crust
Cooking spray
1 cup ricotta cheese
6 slices bacon, cooked, drained and crumbled
1 1/4 cups apple pie filling
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
3/4 cup toasted pecans, coarsely chopped
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded



Recipe



Preheat oven to 425 degrees. 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 the ricotta. Spoon the
pie filling over bacon and spread evenly. In a bowl, combine brown sugar,
cinnamon and pecans. Reserve 3 tablespoons. Sprinkle rest on top of the
apple mixture. Top pizza with cheddar and mozzarella cheese. Sprinkle
with remaining 3 tablespoons of brown sugar mixture. Bake 8-10 minutes,
or until the crust is golden brown and the cheese is melted. Let pizza
cool slightly before cutting.