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Pizza: Fruit & Ricotta Breakfast Pizza

Source of Recipe

Sunset Magazine, May 1993


List of Ingredients

10 ounces refrigerated pizza dough
1 2 ounce sliced prosciutto
8 ounces ricotta cheese
2 teaspoons grated lemon rind
2 medium nectarines, pitted, thin sliced -- (can use peaches)
3/4 cup dark seedless grape halves
2 tablespoons sugar
1/4 teaspoon ground cinnamon


Recipe

Unroll dough and press evenly into an oiled 14-inch pizza pan (or 10-by 15 inch pan). Bake on bottom rack in a 425ºF 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.