Recipe of the Week
Cheddar Breakfast Pizza
Courtesy of
Martin Rimmele
Ingredients
1 package (15 ounces) refrigerated pie crust
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
Cooking spray
Method
Preheat oven to 425°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 the ricotta. Spoon the pie filling over bacon and spread evenly.
In a bowl, combine brown sugar, cinnamon and pecans. Reserve 3 tablespoons. Sprinkle on top of the apple mixture. Top pizza with Cheddar and mozzarella cheeses. 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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