Layered Pear Pizza with Ricotta, Apricot Preserves, and Granola
- 1/2 cup apricot preserves
- 1 (9 or 10-inch) refrigerated pie crust
- 1/2 cup part-skim ricotta cheese
- 2 or 3 ripe pears, peeled, cored, and thinly sliced
- 1/2 cup granola
- Mint, to garnish, if desired
- Preheat oven to 400 degrees F.
- In a bowl, microwave the apricot preserves for 15 seconds.
- Unroll the refrigerated pie crust onto a large baking sheet.
- Spread the ricotta cheese all over pie crust, to within 1/4-inch of the edges.
- Top ricotta with pear slices, slightly fanning out the pears.
- Brush pears with apricot preserves.
- Bake for 10 to 12 minutes, or until the crust is golden brown.
- Top the pizza with granola just before serving and garnish with fresh mint, if desired.
apricot preserves, crust, ricotta cheese, granola
Taken from www.foodnetwork.com/recipes/robin-miller/layered-pear-pizza-with-ricotta-apricot-preserves-and-granola-recipe.html (may not work)