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Recipe Name: Quick Fruit And Ricotta Pizza Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Fruits Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 6

Dorothy Cross TMPJ72B
1 10 oz. refrigerated
Pizza Dough
2 Ounce(s) Paper-thin slices
8 Ounce(s) Part-skim ricotta cheese
2 Teaspoon(s) Grated lemon peel
2 Medium-size, 2/3 lb. total
Nectarines or peeled
peaches pitted and
3/4 Cup(s) Dark seedless grape halves
2 Tablespoon(s) Sugar
1/4 Teaspoon(s) Ground cinnamon
Unroll dough and press evenly into an oiled 14-inch pizza pan (or
10-by15 inch pan). Bake on bottom rack in a 425 degree oven until crust
iswell browned, about 8 minutes. Cut enough prosciutto into
1/4-inchstrips to make 1/4 cup; set remainder aside. Mix ricotta and
peel; dropin 1 tablespoon portions over crust. Arrange nectarines,
grapes, andprosciutto strips on crust. Combine sugar and cinnamon;
sprinkle overpizza. Bake until fruit is hot to touch, about 5 minutes
longer.Accompany with remaining prosciutto. Cut into wedges. Serves 6.
Perserving: 234 calories (22% from fat), 5.6 grams fat, 487 m sodium,
17 mgcholesterol.COMMENTS: A ready-to-cook refrigerated pizza crust,
the base for thebreakfast pastry, makes morning baking a snap. In
addition to the fruitpastry, offer more fresh grapes and nectarines for
munching. Source:Sunset Magazine - May, 1993Reformatted for Meal Master
by: CYGNUS, HCPM52C & C.MINEAHFrom Gemini's MASSIVE MealMaster
collection at

Nutrition (calculated from recipe ingredients)
Calories: 215
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 23.4mg
Sodium: 496.6mg
Potassium: 653.9mg
Carbohydrates: 34g
Fiber: 4.4g
Sugar: 26.7g
Protein: 11.6g

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