Title: Quick Fruit and Ricotta Pizza
Categories: Breakfast Pizza Fruit
Yield: 6 Servings

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

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