Quick Fruit And Ricotta Pizza

Recipe Ingredients

1		Refrigerated - (10 oz.)
		Pizza dough
2 oz	56g	Paper-thin slices
		Prosciutto
8 oz	227g	Part-skim ricotta cheese
2 teaspoons	10ml	Grated lemon peel
2		Medium-size - (2/3 lb. Total)
		Nectarines or peeled
		Peaches - pitted and thinly
		Sliced
3/4 cup	109g / 3.8oz	Dark seedless grape halves
2 tablespoons	30ml	Sugar
1/4 teaspoon	1.3ml	Ground cinnamon

Recipe Instructions

Unroll dough and press evenly into an oiled 14-inch pizza pan (or 10-by 15 inch pan). Bake on bottom rack in a 425F oven until crust is well browned, about 8 minutes. Cut enough prosciutto into 1/4-inch strips to make 1/4 cup; set remainder aside. Mix ricotta and peel; drop in 1 tablespoon portions over crust. Arrange nectarines, grapes, and prosciutto strips on crust. Combine sugar and cinnamon; sprinkle over pizza. Bake until fruit is hot to touch, about 5 minutes longer. Accompany with remaining prosciutto. Cut into wedges. Serves 6. Per serving: 234 calories (22% from fat), 5.6 grams fat, 487 m sodium, 17 mg cholesterol.

Source:
COMMENTS: A ready-to-cook refrigerated pizza crust, the base for the breakfast pastry, makes morning baking a snap. In addition to the fruit pastry, offer more fresh grapes and nectarines for munching. Sunset Magazine - May, 1993

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