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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.

 

 

 


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