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Preheat oven to 375°F. Let piecrust stand according to package directions. Unroll piecrust onto a 12-inch round pizza pan; gently press to edge of pan if necessary. Bake for 12 to 15 minutes or until crust is golden brown. Cool on a wire rack for 15 minutes.
Meanwhile, in a small bowl, stir together 1/2 cup caramel dip, sour cream and flour. Spread caramel mixture over cooled baked piecrust. Arrange apple slices over caramel layer. In another small bowl, stir together brown sugar and cinnamon; sprinkle over apple slices. Top with pecan halves.
Bake about 15 minutes more or until apples are tender. Cool on a wire rack for about 15 minutes. In a small saucepan, heat the remaining 1/4 cup caramel dip just until warm. Spoon over pizza. Cut pizza into wedges and serve warm. If desired, serve with ice cream.