Follow steps 1 through 3 for the pizza dough, and divide it into four portions. In the first portion of dough, kneed in 1 tbsp. brown sugar and 1 tsp. of cinnamon. Set aside.
Slice and core your apples, sprinkle with the remaining brown sugar and cinnamon. Mix well and then set aside until you’re ready with the other pizzas.
In a small bowl combine the cream cheese, sugar and vanilla, mix until very smooth. Set aside.
Preheat the grill to 425°F. Prepare for indirect grilling.
Sprinkle two baking sheets with 1 tbsp. of cornmeal each. I am using cookie sheets due to the volume of baking here. If you are only doing one pizza, you should use the Pizza Stone.
Roll out your pizza dough for each of the four flavours.
On the cinnamon crust, butter the crust before layering the apples. Top with the remaining butter if there is any.
For the M&M Cheesecake pizza, layer a generous helping of the cream cheese mixture, but leave a little for drizzling later, top the cream cheese mix with M&M’s.
For the Skore S’more pizza, use a spoon to spread 2 tbsp. of the Philly Spread followed by the crushed candy bar. Lay the marshmallow over top, being careful to stay well in from the edges. The marshmallows will expand and burn to the baking sheet otherwise.
For the Banana Strawberry pizza, use 2 tbsp. of Nutella, or Chocolate Philly Spread, followed by banana and strawberry slices.
Bake all pizzas for about 20 minutes over indirect heat. I switched the sides the baking sheets were baking on about half way through to make sure that they both got even heat.
Melt the remaining cream cheese mixture, and Nutella or Philly Spread. When the pizzas are done, drizzle their respective pizzas with the melted chocolate and cheesecake mixtures.
Slice into 4′s and serve with napkins and whipped cream.