Instructions: Press pizza crust into a lightly greased 11- by 7-inch baking dish. Bake at 425 degrees for 7 minutes; cool.

Drain pineapple, reserving 1/3 cup juice. Combine pineapple and pie filling. Stir together reserved pineapple juice, cornstarch, cinnamon, and nutmeg; add to pineapple mixture. Spoon evenly over crust; sprinkle with cheese.

Combine flour and brown sugar; cut in butter with a pastry blender until crumbly. Sprinkle over cheese. Top with dried apricots. Bake at 450 degrees for 10 to 12 minutes or until golden.

This recipe yields 8 servings.

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