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Quick Fruit & Ricotta Pizza

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  Refrigerated pizza crust dough 10 Ounce (1 Package / 285 Gram)
  Part skim ricotta cheese 8 Ounce (1 Cup / 230 Gram)
  Grated lemon peel 2 Teaspoon
  Shredded part skim mozzarella cheese 8 Ounce (230 Gram / 2 Cups)
  Nectarines 8 Ounce, thinly sliced (230 Gram / 2 Medium Ones)
  Dried peaches 4 Ounce, sliced (115 Gram)
  Halved red seedless grapes 130 Gram (3/4 Cup)
  Sugar 2 Tablespoon
  Ground cinnamon 1⁄4 Teaspoon
  Sliced almonds 3 Tablespoon

1. Unroll dough, place on a 12- by 15-inch (30-by 38-cm) nonstick baking sheet, and press with your fingers to make a 10- by 15-inch (25- by 38-cm) rectangle. Bake on lowest rack of a 425°F (220°C) oven until browned (about 8 minutes).
2. In a small bowl, stir together ricotta cheese and lemon peel; spread over crust. Sprinkle with moz-zarella cheese. Arrange nectarines, peaches, and grapes over cheese. In another small bowl, mix sugar and cinnamon. Sprinkle sugar mixture and almonds evenly over fruit. Return to oven and bake until fruit is hot to the touch and mozzarel-la cheese is melted (5 to 10 minutes)

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