Side Pannel
Quick Fruit and Ricotta Pizza
Quick Fruit and Ricotta Pizza
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fruit, Breakfast, Pizza
Ingredients List
- -Dorothy Cross TMPJ72B
- 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
Directions
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.
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.
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