Quick Fruit And Ricotta Pizza
Add a new look to pizza with this scrumptious and easy to follow recipe your kids will love!
Yield
6 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pizza crust dough
10 oz package, refrigerated |
* |
| 2 | ounces |
prosciutto
paper-thin slices |
*
|
| 8 | ounces |
ricotta cheese
part-skim |
|
| 2 | teaspoons |
lemon zest
grated |
|
| 2 | each |
nectarines
or peeled peaches, pitted, thinly sliced |
|
| ¾ | cups |
grapes, seedless
dark, seedless, halved |
|
| 2 | tablespoons |
sugar
|
|
| ¼ | teaspoon |
cinnamon
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pizza crust dough
10 oz package, refrigerated |
* |
| 57.8 | ml/g |
prosciutto
paper-thin slices |
*
|
| 231.2 | ml/g |
ricotta cheese
part-skim |
|
| 1E+1 | ml |
lemon zest
grated |
|
| 2 | each |
nectarines
or peeled peaches, pitted, thinly sliced |
|
| 177 | ml |
grapes, seedless
dark, seedless, halved |
|
| 3E+1 | ml |
sugar
|
|
| 1.3 | ml |
cinnamon
ground |
|
Directions
Unroll dough and press evenly into an oiled 14 inch pizza pan (or 10x15 inch pan). Bake on bottom rack in a 425 degree oven until crust is well browned, about 8 minutes.
Cut enough prosciutto into ¼ inch strips to make ¼ cup, set remainder aside. Mix ricotta and lemon 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.
OMMENTS: 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.
