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