Press pizza crust into a lightly greased 11- x 7-inch baking dish.
Bake at 425° 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° for 10 to 12 minutes or until golden.
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