RH Staff

Honey Apple Cinnamon Breakfast Pizza

Yield: 4 12-inch pizzas.

5 lbs., 8 oz. (1 gallon) well-drained canned, sliced apples
11/2 lbs. (2 cups) honey
4 oz. unsalted butter
1 tsp. cinnamon
4 thin-crusted pizza shells, 12" diameter, baked
as needed for garnish, whipped cream
as needed for garnish, freshly ground nutmeg

Thoroughly mix apple, honey, butter and cinnamon in a large stock pot. Bring to a boil. Boil, stirring occasionally, until the liquid has reduced to a thick syrup, about 40 minutes. Take care that it doesn't scorch near the end of the cooking time. Cool; reserve.

Per order: Spread 2 cups apple mixture over 1 baked pizza shell. Warm in a hot oven for 2-3 minutes. Cut into 8 wedges. Garnish each wedge with a dollop of whipped cream, then dust whipped cream with nutmeg.