Quick Fruit And Ricotta Pizza Recipe

Step 1

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 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.

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

Things You'll Need

  • -Dorothy Cross TMPJ72B
  • 1pk (10 oz.) refrigerated
  • -pizza dough
  • 2oz Paper-thin slices
  • -prosciutto
  • 8oz Part-skim ricotta cheese
  • 2ts Grated lemon peel
  • 2 Medium-size (2/3 lb. total)
  • Nectarines or peeled
  • -peaches, pitted and thinly
  • -sliced
  • 3/4c Dark seedless grape halves
  • 2tb Sugar
  • 1/4ts Ground cinnamon

About this Author

iChef.com - Recipes, food and cooking information.