Solo Apple Cheese Breakfast Pizza

Source: Aramark, Philadelphia, PA

Yield: 24 servings

Printer Friendly

Nutritional Information:
Nutritional Information

Ingredients

•	Solo Apple Cheese Breakfast Pizza

•	2 lbs. Black & Barrel Imperial cream cheese, softened

•	14 oz. Arrezzio ricotta cheese

•	1-1/4 cups SYSCO Classic granulated sugar

•	1/4 cup Wholesome Farms milk

•	2-1/2 lbs. SYSCO Imperial canned sliced apples, drained, chopped

•	3/4 tsp. SYSCO Imperial/McCormick ground cinnamon

•	8 oz. brown sugar

•	5 oz. SYSCO Classic all-purpose flour

•	4 oz. SYSCO Classic margarine, softened

•	4 oz. SYSCO Imperial cheddar cheese, shredded

•	24, 5-oz. Arrezzio dough pizza balls

Preparation

1.	To prepare cheese spread, combine cream cheese, ricotta cheese, 1/2 cup granulated sugar and milk in mixer. Beat with flat paddle attachment until smooth; set aside.

2.	To prepare apple mixture, combine apples with cinnamon and remaining 3/4 cup granulated sugar. Toss to mix; set aside.

3.	To prepare crumb topping, combine brown sugar, flour and margarine. Mix until crumbly; add cheddar cheese and mix thoroughly.

4.	For each pizza, flatten 5 oz. dough ball into 7-inch diameter; place on baking pan. Top dough with #16 scoop (1/4 cup) cheese spread, #16 scoop apple mixture and 1 oz. crumb topping. Bake at 525 degrees F until browned and bubbly, 8 to 10 minutes. Serve immediately.