Instructions: 1. Preheat oven to 350 F. For crust, shape cookie dough into a ball. Place dough in center of Large Round Stone; flatten slightly with palm of hand. Using lightly floured Dough and Pizza Roller, roll out dough to a 14 inch circle, about 1/4 inch thick. Bake 16-18 minutes or until light golden brown; cool 10 minutes. Carefully loosen cookie from Baking Stone using serrated bread knife; cool completely.

2. For topping, combine cream cheese, brown sugar, peanut butter and vanilla in Classic Batter Bowl; mix well using Classic Scraper. Spread mixture evenly over top of cookie.

3. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Arrange apples evenly over cream cheese mixture; sprinkle with cinnamon.

4. To heat caramel topping, microwave on HIGH 30-45 seconds or until warm; drizzle over apples. Grate peanuts over apples using Deluxe Cheese Grater fitted with coarse grating drum. Cut pizza into 16 wedges with Pizza Cutter; serve using Mini-Serving Spatula.

Yield: 16 servings or 20 sample servings

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