Feed Me That logoWhere dinner gets done
previousnext


Title: Quick Fruit & Ricotta Pizza
Categories: Pizza Fruit
Yield: 6 Servings

1pk(10 oz.) refrigerated pizza dough
2ozPaper-thin slices prosciutto
8ozPart-skim ricotta cheese
2tsGrated lemon peel
2 Medium-size (2/3 lb. total)
  Nectarines or peeled peaches, pitted and thinly sliced
3/4cDark seedless grape halves
2tbSugar
1/4tsGround cinnamon

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

Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH

previousnext