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Quick Fruit & Ricotta Pizza

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: QUICK FRUIT & RICOTTA PIZZA
 Categories: Breakfast, Pizzas, Fruits
      Yield: 6 Servings
 
           -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
 
  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
 
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