| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Grains | Breakfast, Pizza, Fruits | 6 | Servings | |
INGREDIENTS
| -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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Better to face the truth now, than after death”