Vermont Breakfast Pizza
Yield
2 pizzasPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
Pizza |
* | ||
| 2 | each |
pizza shell
pre-baked |
*
|
| 3 | tablespoons |
butter
|
|
| 8 | each |
apples
golden delicious |
|
| 1 | cup |
brown sugar
|
*
|
| 1 | pound |
sausage
|
|
| 16 | ounces |
cheddar cheese, very old, sharp
|
|
|
Apple Pie Spice |
* | ||
| 3 | tablespoons |
cinnamon
|
|
| 1 | tablespoon |
nutmeg
|
|
| 1 | tablespoon |
allspice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0 |
Pizza |
* | |
| 2 | each |
pizza shell
pre-baked |
*
|
| 45 | ml |
butter
|
|
| 8 | each |
apples
golden delicious |
|
| 237 | ml |
brown sugar
|
*
|
| 453.6 | g |
sausage
|
|
| 462.4 | ml/g |
cheddar cheese, very old, sharp
|
|
| 0 |
Apple Pie Spice |
* | |
| 45 | ml |
cinnamon
|
|
| 15 | ml |
nutmeg
|
|
| 15 | ml |
allspice
|
|
Directions
PEEL AND THIN SLICE THE APPLES. SHRED THE CHEDDAR CHEESE.
IN A LARGE PAN OVER MEDIUM HEAT, MELT THE BUTTER.
ADD APPLES AND COVER. COOK AND STIR FOR 8 MINUTES OR UNTIL APPLES ARE ALMOST TENDER.
STIR IN BROWN SUGAR AND APPLE SPICE.
COOK AND STIR FOR 2 MINUTES LONGER OR UNTIL APPLES ARE TENDER AND GLAZED.
MEANWHILE, IN A LARGE SKILLET, COOK THE SAUSAGES: DRAIN ON PAPER TOWELING.
DIVIDE INGREDIENTS IN HALF.
FOR EACH PIZZA, COVER THE CRUST WITH 1½ CUPS CHEESE.
SPREAD WITH APPLES. BAKE AT 400 DEG F. FOR 5 MINUTES.
ADD SAUSAGES AND ½ CUP CHEESE ON TOP. BAKE FOR 5 MINUTES LONGER.
** NOTE: MAKE YOUR OWN APPLE PIE SPICE.
MIX 3 TBSP. CINNAMON, 1 TBSP. NUTMEG AND 1 TBSP. ALLSPICE.
