Instructions: Preheat oven to 375F. Spray a 14-in.-round pizza pan or large baking sheet with oil and sprinkle with cornmeal.

Roll out pizza dough to a 14-in. circle on a lightly floured surface with a lightly floured rolling pin. Transfer to the prepared pan.

Cut apples into thin slices (1/4 in. to 1/2 in.). Starting at the outer edge and working toward the center, arrange the slices on pizza dough, overlapping slightly in smaller and smaller circles until the surface is covered. The apple layer should be at least as thick as the crust.

Combine sugar and cinnamon in a small bowl. Sprinkle mixture evenly over apples and bake about 30 minutes, or until crust is golden brown.

Meanwhile, combine preserves and liqueur in a small saucepan and cook over low heat, until preserves dissolve.

To serve, remove the pizza from the oven, brush with warm apricot glaze and cut into wedges.

Notes: Pizza dough contains a lot less fat than a buttery pastry - this twist on an apple tart contains just one gram of fat per serving.

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