Categories: Breakfast, Pizza, Fruits 
      Yield: 6 servings 
  
           -Dorothy Cross TMPJ72B 
      1 pk (10 oz.) refrigerated 
           -pizza dough 
      2 oz Paper-thin slices 
           -prosciutto 
      8 oz Part-skim ricotta cheese 
      2 ts Grated lemon peel 
      2    Medium-size (2/3 lb. total) 
           Nectarines or peeled 
           -peaches, pitted and thinly 
           -sliced 
    3/4 c  Dark seedless grape halves 
      2 tb Sugar 
    1/4 ts Ground cinnamon 
  
  Unroll dough and press evenly into an oiled 14-inch pizza pan (or 
  10-by 15 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 
  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. 
   
  COMMENTS: 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. 
  Source: Sunset Magazine - May, 1993 
   
   Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH