For the cookie, beat butter and sugar until light and fluffy.  Add egg to combine and then molasses. (Tip: spray your measuring cup with non-stick spray before measuring your molasses, it will help it slide right out!)  

With mixer off, add in flour, baking soda, cinnamon, ginger, cloves, and salt.  Give those ingredients a little whisk together and then turn your mixer on and mix until everything is well incorporated.

I suggest chilling dough for about 30 minutes to make it easier to roll out.  Scrape dough onto a piece of parchment, or a silicone baking mat, or a piece of plastic wrap.  Form into a ball and press into a circle.  Place another sheet of parchment or plastic over the dough and then roll into a circle about 10-ish inches in diameter.  If desired, sprinkle coarse sugar around the outside inch of your dough and lightly press in.  Chill your circle for 30-60 minutes.

Preheat oven to 350 degrees.  Place dough circle on jumbo baking sheet or large pizza pan.  It will spread a couple inches larger as it bakes. Bake for about 15 minutes and then keep an eye on it!  All ovens are different and you will want to pull your dough out when it looks set around the edges but just a tad under-done in the center.

Let cookie cool completely.

Topping:  Beat cream cheese, brown sugar, vanilla and cinnamon until smooth and creamy.  In a separate bowl beat whipping cream and powdered sugar.  Gently fold whipped cream into cream cheese mixture until smooth.  Spread desired amount onto cooled cookie (you may not use it all).

Slice apples thinly and fan out around pizza.  Drizzle with a little caramel and sprinkle with cinnamon.  Slice and enjoy!