1 prebaked 12 inch pizza crust
1/3 cup pizza sauce
1 cup shaved parmesan cheese
2 cups fresh baby spinach, sliced
8 strips fully cooked bacon, cut into 1 inch pieces.
Preheat oven to 450. Place crust on ungreased baking sheet. Spread with sauce; top with 1/2 cup cheese, spinach and bacon. Sprinkle with remaining cheese. Bake until cheese is melted. 8-10 minutes.
Serves 6
6 cups sliced, peeled ripe apples (I used a mix of honeycrisp and granny smith)
1 Tbsp lemon juice
1/2 cup sugar
2 Tbsp quick cooking tapioca
3/4 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
1 box (14 oz) refrigerated pie crusts, softened
3/4 cup old fashioned oats
1 Tbsp all purpose flour
3 Tbsp sugar
1/4 cup cold butter
18 caramels, unwrapped
5 Tbsp milk
1/4 cup chopped pecans
Heat oven to 400. In large bowl, mix apples and lemon juice. In small bowl, mix 1/2 cup sugar, tapioca, cinnamon, salt and nutmeg. Add to apples; stir gently. Let stand 15 minutes. Place 1 pie crust in ungreased 9 inch pie plate. Pour apple mixture into pastry lined pie plate. In small bowl, mix oats, flour and 3 Tbsp sugar. Cut in butter until crumbly. Sprinkle over apples. Cut second crust into wedges; arrange wedges in an alternate pattern across the mixture. Bake 45 minutes. Meanwhile, in small saucepan, heat caramels and milk over low heat until caramels are melted. Stir until smooth, add pecans. Drizzle over pie. Bake 8-10 minutes longer or until crust is golden brown and filling to bubble. Cool completely, about 2 hours.
