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Categories:Viewed: 53 - Published at: 7 years ago
Ingredients
- 1 each pizza crust dough 10 oz package, refrigerated
- 2 ounces prosciutto paper-thin slices
- 8 ounces ricotta cheese part-skim
- 2 teaspoons lemon zest grated
- 2 each nectarines or peeled peaches, pitted, thinly sliced
- 3/4 cups grapes, seedless dark, seedless, halved
- 2 tablespoons sugar
- 1/4 teaspoon cinnamon ground
Method
- 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.
