Quick Fruit And Ricotta Pizza

1. 1

   Unroll dough and press evenly into an oiled 14 inch pizza pan (or 10x15 inch pan).

2. 2

   Bake on bottom rack in a 425 degree oven until crust is well browned, about 8 minutes.

3. 3

   Cut enough prosciutto into 1/4 inch strips to make 1/4 cup, set remainder aside.

4. 4

   Mix ricotta and lemon peel.

5. 5

   Drop in 1 tablespoon portions over crust.

6. 6

   Arrange nectarines, grapes, and prosciutto strips on crust.

7. 7

   Combine sugar and cinnamon; sprinkle over pizza.

8. 8

   Bake until fruit is hot to touch, about 5 minutes longer.

9. 9

   Accompany with remaining prosciutto.

10. 10

    Cut into wedges.

11. 11

    Per serving: 234 calories (22% from fat), 5.6 grams fat, 487 m sodium, 17 mg cholesterol.

12. 12

    OMMENTS: A ready-to-cook refrigerated pizza crust, the base for the breakfast pastry, makes morning baking a snap.

13. 13

    In addition to the fruit pastry, offer more fresh grapes and nectarines for munching.

* Per serving · 4 servings · Values may vary.

No additional tips available.