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Harvest Cheddar Breakfast Pizza

1 (15-ounce) package 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, packed
1/2 teaspoon ground cinnamon
3/4 cup toasted pecans, coarsely chopped
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded

1. Preheat oven to 425°F.
2. 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.
3. 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.
4. Bake 8 to 10 minutes, or until the crust is golden brown and the cheese is melted. Let pizza cool slightly before cutting.

Makes 9 servings.

Recipe Baked Goods Category Winner, Diane Halferty, Corpus Christi, Texas

Recipe and photograph provided courtesy of the American Dairy Association.