Amount
Ingredient
Preparation



1
each
pizza crust dough

10 oz package, refrigerated



2
ounces
prosciutto

paper-thin slices



8
ounces
ricotta cheese

part-skim



2
teaspoons
lemon peel

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

 Unroll dough and press evenly into an oiled 14 inch pizza pan (or 1x15 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 lemon 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.

OMMENTS: 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