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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.

 

 

 


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