Quick fruit and ricotta pizza

6 servings

Ingredients

Quantity Ingredient
-Dorothy Cross TMPJ72B
1 pack (10 oz.) refrigerated pizza dough
2 ounces Paper-thin slices prosciutto
8 ounces Part-skim ricotta cheese
2 teaspoons Grated lemon peel
2 Medium-size (2/3 lb. total)
Nectarines or peeled peaches, pitted and thinly sliced
¾ cup Dark seedless grape halves
2 tablespoons Sugar
¼ teaspoon Ground cinnamon

Directions

Unroll dough and press evenly into an oiled 14-inch pizza pan (or 10-by 15 inch pan). Bake on bottom rack in a 425 degree oven until crust is well browned, about 8 minutes. Cut enough prosciutto into ¼-inch strips to make ¼ 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), 5⅗ grams fat, 487 m sodium, 17 mg cholesterol.

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.

Source: Sunset Magazine - May, 1993 Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH

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