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Quick Fruit And Ricotta Pizza
| Ingredients | |||
| 1 | each | pizza dough, 10 oz package, refrigerated | |
| 2 | oz | prosciutto, paper-thin slices | |
| 8 | oz | ricotta cheese, part-skim | |
| 2 | teaspoon | lemon peel, grated | |
| 2 | each | nectarines, or peeled peaches, pitted, thinly sliced | |
| 3/4 | cup | grapes, dark, seedless, halved | |
| 2 | tablespoon | sugar | |
| 1/4 | teaspoon | cinnamon, ground | |
Directions: | |||
| Unroll dough and press evenly into an oiled 14 inch pizza pan (or 10x15 inch pan). Bake on bottom rack in a 425 degree 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 lemon 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. OMMENTS: 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. | |||
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