Title: Vermont Breakfast Pizza
Categories: Pizza Breakfast Fruit Pork
Yield: 16 Servings
| PIZZA |
| 2 | | PREBAKED PIZZA CRUSTS |
| 3 | tb | BUTTER |
| 8 | | MEDIUM GOLDEN DEL. APPLES |
| 1 | c | BROWN SUGAR |
| 1 | lb | PORK SAUSAGE |
| 16 | oz | SHARP CHEDDAR CHEESE |
| APPLE PIE SPICE |
| 3 | tb | CINNAMON |
| 1 | tb | NUTMEG |
| 1 | tb | ALLSPICE |
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
1 1/2 CUPS CHEESE. SPREAD WITH APPLES. BAKE AT 400 DEG F. FOR 5 MINUTES.
ADD SAUSAGES AND 1/2 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.