Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-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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