Quick Fruit And Ricotta Pizza

• 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
• 3/4 cups grapes, seedless dark, seedless, halved
• 2 tablespoons sugar
• 1/4 teaspoon cinnamon ground

1. Unroll dough and press evenly into an oiled 14 inch pizza pan (or 10x15 inch pan).
2. Bake on bottom rack in a 425 degree oven until crust is well browned, about 8 minutes.
3. Cut enough prosciutto into 1/4 inch strips to make 1/4 cup, set remainder aside.
4. Mix ricotta and lemon peel.
5. Drop in 1 tablespoon portions over crust.
6. Arrange nectarines, grapes, and prosciutto strips on crust.
7. Combine sugar and cinnamon; sprinkle over pizza.
8. Bake until fruit is hot to touch, about 5 minutes longer.
9. Accompany with remaining prosciutto.
10. Cut into wedges.
11. Serves 6.
12. Per serving: 234 calories (22% from fat), 5.6 grams fat, 487 m sodium, 17 mg cholesterol.
13. OMMENTS: A ready-to-cook refrigerated pizza crust, the base for the breakfast pastry, makes morning baking a snap.
14. In addition to the fruit pastry, offer more fresh grapes and nectarines for munching.

pizza crust, paper, ricotta cheese, lemon zest, nectarines, grapes, sugar, cinnamon ground

Taken from recipeland.com/recipe/v/quick-fruit-ricotta-pizza-1960 (may not work)