Harvest Cheddar Breakfast Pizza

1 package (15 ounces) 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

Preheat oven to 425F.

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. Pre-bake 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.

Diane Halferty, Corpus Christi, Texas
Source: American Dairy Association