Recipe - Quick Fruit And Ricotta Pizza

Dorothy Cross TMPJ72B
1 pack (10 oz.) refrigerated
pizza dough
2 ounce Paperthin slices
prosciutto
8 ounce Partskim ricotta cheese
2 teaspoon Grated lemon peel
2 Mediumsize (2/3 lb. total)
Nectarines or peeled
peaches, pitted and thinly
cut or sliced up
Three fourths cup Dark seedless grape halves
2 tablespoon Sugar
One fourth teaspoon Ground cinnamon

Unroll dough and press evenly into an oiled 14inch pizza pan (or 10by 15
inch pan). Bake on bottom rack in a 425 degree oven until crust is well
browned, about 8 minutes. Cut enough prosciutto into 1/4inch strips to
make One fourth 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 readytocook 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini