Two course pizza for two
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Refrigerated pizza crust |
| 6 | ounces | Pizza sauce |
| ¼ | cup | Apricot preserves |
| 2 | ounces | Cooked ham -- strips |
| ¼ | cup | Cheddar cheese |
| ¼ | cup | Muenster cheese |
| ¼ | cup | Provolone cheese |
| ¼ | cup | Parmesan cheese -- grated |
| 2 | ounces | Artichoke hearts |
| 5 | ounces | Brie cheese -- 1/8 in |
| Slices | ||
| 1 | large | Granny smith apple -- 1/8\" |
| Slc | ||
| 2 | tablespoons | Toasted pine nuts |
| 2 | tablespoons | Cinnamon sugar |
Directions
Unroll pizza crust and press into 12 inch pizza pan. Crimp edges to form rim. Preheat oven to 425 F. Spread pizza sauce over ½ the crust. Spread apricot preserves over the other half. Arrange ham over pizza sauce. Combine cheeses in small bowl; sprinkle cheese blend over ham. Arrange artichoke hearts neatly on top of cheese. Place 1 slice of brie at center of apricot side of crust; arrange remaining brie slices in a semicircle over crust. Layer apple slices on top of brie. Sprinkle on pine nuts. Sprinkle cinnamon sugar over apples.
Bake 15 to 20 minutes or until crust is browned and cheese is bubbly and golden. Allow pizza to rest for 5 minutes before slicing. Note you can make 2 6" pizzas instead. One for main-course and one for dessert.
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