| Recipe for Baboli Pizza Crust
Yield: 1 Crusts
1 pk Yeast
1/4 c Water;warm
6 tb Olive oil;+ extra for pan
6 c Flour
1 ts Salt (Optional)
2 1/4 c Water;warm
TOPPINGS
Salt
Pepper;ground
4 tb Olive Oil
Chopped Rosemary and Thyme
2 tb Water
Mix together first six ingredients and let rise 30 to 40 minutes. Divide
dough into 3 parts and place in 3 olive-oiled pie pans. Dimple dough with
fingers. Mix olive oil and water, brush tops with this mixture. Sprinkle on
top: sea salt, pepper, rosemary and thyme. Let rise 50 to 60 mins. Bake at 350F
for 25 minutes. If the herbs are dried to soak in water 10 minutes and then pat
dry with paper towels.
Basic
Pizza Dough Recipe
Yield: 2 Crusts
4 1/2 c Unbleached all-purpose White flour
1 ts Salt
1/4 c Olive oil
2 pk Dry yeast
1 1/2 c Warm water
2 ts Light brown sugar
Measure 1/2 cup warm water (110 F) into 2 cup container and stir in the
brown sugar. (Make sure water is warm, not hot - too hot will kill the yeast).
Dissolve the 2 packages of dried yeast in the water and set it aside for 5
minutes. Will become frothy.
Sift 4 cups of the flour and the salt into a large mixing bowl. Make a
depression in the middle of the flour and pour in 3/4 of the olive oil and 1
cup of warm water. When the yeast is ready, add it also. Dust your kneading
surface with flour, then mix the ingredients in the bowl with your hands. Place
dough ball on the floured surface and knead from 8 to 10 minutes. Add flour to
the kneading surface if the dough is too sticky or wet. Eventually the dough
will become elastic. Rub the insides of a clean bowl with the remaining olive
oil and place the dough in it, coating the dough with olive oil by turning it
in the bowl. Cover with a clean cloth and let rise in warm, draft-free place
until double in size, 1 1/2 hours to 2 hours.
When dough has risen, divide into two halves, then roll each out on floured
surface. A round shape may be cut out with table knife using 12" bowl or
plate as template. Sufficient for 2 - 12" thin-crust pizzas, or 1 12"
thick-crust. HINT: Before filling and baking, form
rim around outer ring of pizza dough to hold ingredients better. Brush the
inside area of the dough, not the rim, with olive oil and let the dough sit in
a warm place and rise a little before filling.
Easy
Pizza Crust
Yield: 1 Crust
1 c Self-rising flour
3 tb Cornstarch
1 tb Grated Parmesan cheese
2/3 c Beer or club soda
1 tb Oil
In 2qt bowl mix 1st 3 ingredients just till combined. Pour in beer (Club
Soda) & oil & stir until smooth & thick (like biscuit dough).
Spread over 12 or 13" round pizza pan sprayed with Pam.
Basic
Pizza Sauce Recipe
1 28oz. can whole Tomatoes, packed in tomato Puree or juice
2 Fresh basil leaves or 1 Teaspoon dried basil, dried Oregano or dried marjoram
1 Clove of garlic, crushed
2 tb Tomato paste
Freshly ground black pepper
Pinch of salt
Pour the contents of the tomato can into a 2 quart, heavy non-aluminum
saucepan and coarsely crush the tomatoes with a fork or your hands. Add the
herbs, garlic, tomato paste, pepper, and salt. Bring to a bubble over medium
heat, stirring to mix the seasonings. As soon as the sauce begins to bubble,
turn the heat to low and maintain the sauce at a gentle simmer. Cook,
uncovered, stirring from time to time, for a minimum of 15 minutes and a
maximum of 1 hour. This sauce will keep for about a week in an airtight
container in the refrigerator. It can also be frozen for up to 4 months.
Variation:For onion sauce, saute 1 small, finely
chopped sweet onion : in 2 tablespoons of olive oil until the onion is just :
translucent. Follow instructions for basic sauce. : For meat flavored sauce,
saute the meat of two Italian sweet : sausages (removed from their casings and
roughly crumbled) : in 1 tablespoon of olive oil. Cook the sausage meat for 1
to : 2 minutes over medium heat until it is no longer pink. Follow :
instructions for basic sauce.
Garlic
Lover's Sauce
3 tb Olive Oil
1/2 c Onion; Minced
1 Md. 1/2 Green Pepper; Minced
3 Cloves Garlic; Large, Minced
1 1/2 c Water
6 oz Tomato Paste; 1 Cn
1/2 ts Basil; Dried
1/2 ts Oregano; Dried
1 ts Parsley; Dried
Salt & Pepper; To Taste
Pour the oil into a deep, heavy skilled over medium-high heat. Add the
onion and green pepper then cook and stir for about 5 minutes. Add the garlic
and continue to cook, stirring, until the vegetables are tender. Add the water
and then stir in the tomato paste. Sprinkle the sauce with the basil, oregano,
and parsley. Lower the heat and let simmer for about 5 minuts. Add the salt and
pepper to taste. If desired, add 2 to 3 dashes of hot pepper sauce. Let simmer,
stirring often, about 30 minutes or until the sauce if very thick. Makes about
3 Cups of sauce. This is sufficient sauce for two 12 to 14-inch round pizza or
1 oblong pizza or 1 deep dish pizza.
Thick
& Hearty Sauce
1 sm Onion, finely chopped
1 ea Garlic clove, minced
1 tb Oregano
1 tb Olive oil
1 sm Can tomato paste
1 15 oz can tomato sauce
Saute onions, garlic & oregano in olive oil until the onions are
translucent. Stir in remaining ingredients & simmer for 10 minutes. Remove
from heat & allow to cool before using. Refrigerate or freeze remaining
sauce in an air-tight container.
Broccoli
& Cheddar Pizza Recipe
Yield: 1 16" Pizza
1 tb + 2t. olive oil
3 Garlic cloves, minced
2 c Thawed frozen chopped Broccoli
1/2 c Part skim ricotta cheese
1 Pizza crust dough
1 ts Sesame seed
3 oz Cheddar, shredded
3 oz Part-skim, mozzarella shredded
2 ts Grated parmesan cheese
Dash of pepper
Preheat oven to 425F. In a 10-inch non-stick skillet heat oil; add garlic
and cook over medium heat, stirring frequently, until golden brown, about 1
minute. Add broccoli and cook, stirring occasionally, until broccoli is
thoroughly heated, 3 to 4 minutes. Remove from heat; stir in ricotta cheese and
set aside.
Spray 12-inch round pizza pan with nonstick cooking spray; fit pizza-crust
dough into pan. Spread broccoli mixture evenly over dough, leaving 1/2 inch of
outer edge of dough uncovered. Sprinkle sesame seed over outer edge of dough.
Sprinkle cheddar and mozzarella cheeses over broccoli mixture, then sprinkle
with Parmesan cheese and pepper. Bake until pizza crust is lightly browned, 15
to 20 minutes.
California Pizza
Yield - 1 12" Pizza
1 c Cheddar; shredded
1 c Ripe olives; sliced
1 12" Baboli Pizza shells (see recipe above)
1 Avocado; peel, slice
1 c Alfalfa sprouts
1/2 c Sour cream
4 sl Bacon; cook, crumble
Sprinkle cheese and olives over shell. Bake at 450~ for 10 minutes. Top
with avocado and sprouts. Garnish with sour cream and bacon.
Cheese
& Chicken Pizza
Yield: 1 16" Pizza
1 Pizza crust
1 cn Tomato sauce -- (8 oz)
1 ts Oregano
1/2 ts Basil
1/2 ts Salt
1/4 ts Garlic powder
1/8 ts White pepper
1 1/2 c Mozzarella cheese -- Shredded
2 c Chicken -- cooked
Preheat oven at 425 after first and second rise. Mix tomato sauce, oregano,
basil, salt, garlic powder, and pepper; reserve. Sprinkle 1/2 cup cheese over
crust; spread tomato sauce mixture over top. Top with chicken. Sprinkle
remaining cheese. Bake uncovered until crust is golden brown, 20 minutes to 25
minutes.
Mushroom
Pizza/sun-Dried Tomatoes
Yield: 1 12" Pizza
2 c Mushrooms; sliced
2 tb Oil
1/2 c Pizza or tomato sauce
1 12" Baboli shell(see recipe above)
1 c Cheddar; shredded
4 Sun-dried tomatoes; cut in -strips, dry-pk
Saute mushrooms in oil 2 minutes. Spread sauce on Baboli; sprinkle cheese
over. Top with mushrooms and tomatoes. Bake at 450F for 10 minutes.
Cheesy
Pepper & Mushroom Pizza
Yield: 2 12" Pizza
3/4 c Lo-fat Cottage cheese,drained
1 Egg
1 ts Dried Basil, crushed
Med Green / Sweet Red Pepper
1 c Shredded Mozzarella Cheese
2 tb Grated Parmesan Cheese
Clove Garlic, minced
1 c Sliced fresh Mushrooms
2 12" Pizza Crust/unbaked
Place pizza dough crust on a pizza pan sprayed with Pam and sprinkled with
the cornmeal. Build up edges slightly. Bake crust in 425F oven about 10 minutes
or lightly browned. In a blender combine cottage cheese, egg, parmesan cheese,
basil, garlic, and 1/8 t pepper. Cover; blend till smooth. Spread over hot
crust. Cut green pepper into rings. Place atop pizza with mushrooms. Sprinkle
with mozzarella. Bake in 425F oven until bubbly hot, 15 - 20 mins.
Recipe
for Chicago Deep-Dish Pizza
Yield: 2 x 12" Pizza
1 Pizza Dough (2 x 12" see recipes above)
1/4 ts Salt
Vegetable cooking spray
1 tb Olive oil
1 1/2 c Chopped green bell pepper
1 1/2 c Chopped onion
1 Garlic clove, crushed
2 1/2 c Sliced mushrooms
2 ts Dried oregano
1/4 ts Salt
2 tb Yellow cornmeal
1 1/2 c Canned crushed tomatoes
1 1/4 c (5 ounces) shredded -reduced-fat Monterey Jack -cheese
3/4 c (3 ounces) shredded -provolone cheese
Oregano sprigs (optional)
Place 2 - pizza rounds in pans coated with cooking spray and each sprinkled
with 1 tablespoon cornmeal; press dough up sides of pan. Cover and let rise 20
minutes or until puffy. Spread half of vegetable mixture over each prepared
crust, and top each with half of the crushed tomatoes. Sprinkle cheeses evenly
over pizzas. Bake at 475F for 15 minutes. Reduce oven temperature to 375F, and
bake an additional 15 minutes. Cut each pizza into 8 wedges. Garnish with
oregano sprigs, if desired.
Crazy
Beef Pizza Recipe
Yield: 1 16" Pizza
TOPPING
1 1/2 lb Ground beef
1 c Chopped green pepper
1/2 c Chopped onion
1 cn Mushrooms, sliced, drained
1 cn Pizza sauce
1 c Grated mozzarella cheese
BATTER
1 c Flour
1 ts Salt
1 ts Italian seasoning
1/2 ts Pepper
2 Eggs
2/3 c Milk
Brown meat and pepper together and drain grease. Prepare batter and pour
into a greased pizza pan. Tilt pan so batter covers the bottom. Arrange mat
mixture, onion, and mushrooms over batter. Bake at 425F for 20 minutes or until
golden brown. Remove from oven and add pizza sauce and cheese. Return to oven
for 10 mor minutes or until cheese melts. Other toppings may be added or
substituted.
Diabetic
Recipe - Ground Beef Pizza
Yield: 1 x 9" Pizza
1 lb Lean ground beef
1 ts Salt
1/4 ts Pepper
1 c Canned tomatoes; well drain
2 tb Parsley; chopped
2 tb Onion; finely chopped
1/2 c Low-fat process American Cheddar
2 1/2 ts Italian seasoning
1/4 ts Allspice
Cheese; shredded
1. Combine ground beef, salt and pepper. 2. Pat meat into 9-inch nonstick
pie pan. 3. Spread tomatoes over meat. 4. Combine remaining ingredients;
sprinkle over tomato-meat mixture. 5. Bake at 350 degrees for 20 minutes. 6.
Cut into 6 equal wedges to serve. Yield: 6 servings Each serving: 1 wedge Each
serving may be exchanged for: 2 Medium-fat
Five
Cheese Pizza
Yield: 1 x 12" Pizza
1 Pizza basic crust (see recipe above)
2 tb Pine nuts
2 tb Olive oil; plus additional -for pan
Cornmeal for pan (optional)
1 ts White wine vinegar
1/2 ts Garlic; minced
1 sm Zucchini; thinly sliced
1/3 c Red onion; very thinly sliced
3/4 c Provolone cheese; grated
Coarse salt
Fresh ground pepper
1/2 c Mozzarella cheese; grated
1/3 c Bel paese cheese; slivered -(get at italian groc.)
1/4 c Gorgonzola cheese; crumbled
6 tb Parmesan; freshly grated
1 tb Parsley; fresh, chopped
Prepare Pizza Dough. Heat small skillet over low heat until hot to the
touch. Add pine nuts; reduce heat to very low. Toast pine nuts, shaking pan
frequently, until evenly golden, about 2 minutes. Set aside. Heat oven to 500F.
Oil a 12-inch pizza pan as necessary. Sprinkle with cornmeal if desired.
Combine 1 Tablespoon of the oil, the vinegar, and galric in medium bowl; add
zucchini and red onion, tossing to coat. Place dough in prepared pan; brush
surface with remaining oil. Sprinkle half the provolone evenly over dough,
leaving a 3/4-inch border; top with even layer of zucchini mixture. Sprinkle
with salt and pepper to taste, then with the remaining provolone, all the
mozzarella, Bel Paese, and Gorgonzola, and half the Parmesan. Sprinkle with
additional salt and pepper. Bake until crust is golden, about 15 minutes.
Scatter pine nuts evenly over surface. Bake until pine nuts and crust are
browned, 3 to 5 minutes longer. Sprinkle with remaining Parmesan and the
parsley. Serve immediately.
Gourmet
Pizza
Yield: 1 x 12"
1 x 12" Pizza shell
6 tb pizza -sauce (see recipes above)
Olive oil to brush pizza shell
15 Roasted plum tomato slices
15 Thin slices mozzarella -cheese
18Asparagus tips
1 1/2 ts Chopped basil
1 1/2 ts Chopped oregano
1/2 ts Fresh minced garlic
Brush shell with olive oil. Spread pizza sauce over shell. Alternate slices
of tomato and mozzarella around pizza. Place asparagus, basil, oregano and
garlic on pizza. Bake in preheated 400F oven for 15-20 minutes until golden and
crisp.
Recipe
for Pepperoni Pizza
Yield: 2 x 12" Pizza
2 x 12" Pizza Dough Circles
2 ts Vegetable oil
1 c Mozzarella cheese -- : shredded
1 cn (15 oz) Tomato sauce
1 tb Onion -- chopped
1 t Salt
1 t Dried oregano leaves
1/2 ts Garlic powder
2 c Cheddar cheese -- shredded
4 oz Pepperoni sliced
Green pepper strips
Ripe olives -- sliced
Heat oven to 325F. Place dough into 2 pans, greased. Turn up edges
1/2" and pinch or pleat. Brush circles with oil; sprinkle with mozzarella
cheese. Mix tomato sauce, onion, salt, oregano and garlic powder; pour on
circles. Top with cheddar cheese. Decorate with overlapping pepperoni slices
around edge of pizzas, olive slices, and green pepper strips. Bake until crust
is brown, 20-25 minutes.
Olive
Garden Pizza
Yield: 1 x 12" Pizza
1 x 12" Pizza Dough Crust
CHEESE FILLING
1/2 c Ricotta
1/4 c Parmesan -- grated
1/4 c Mozzarella -- shredded
1/4 c Fontina -- shredded
1 tb Yellow onions -- minced
1 1/2 tb Milk
1/4 ts Salt
TOPPINGS
1/4 c Green onions -- sliced
1/3 c Black olives -- diced
1/3 c Tomatoes; seeded -- chopped
1/2 c Mozzarella -- grated
ds Oregano
ds Basil
Combine all ingredients for the filling and mix thoroughly. Divide the
filling in half and spread on each crust. Prepare toppings and divide in half.
Sprinkle green onions, olives and tomatoes over crusts. Top with mozzarella and
Parmesan. Sprinkle tops with oregano and basil. Bake in a 375F oven for 8 to 10
minutes until filling is hot and cheese has melted.
Onion
Herb Pizza Recipe
Yield: 1 x 12" Pizza
1 x 12 Pizza Dough
4 Large onions, sliced
3 Garlic cloves, minced
1/2 c Olive oil
1/4 c Red wine vinegar
2 ts Rosemary
1/2 c Parmesan cheese
Spread 12" pizza dough on oiled pan, prick well. Saute onions in olive
oil until brown but not burned. Add garlic. Add vinegar, rosemary and parmesan
cheese. Spread mixture over dough. Bake at 350F 15 minutes or until crust is
browned.
Pepperoni Mushroom Pizza in Rice Crust
Yield: 1 x 12" Pizza
1 1/2 c Cooked rice
1 Egg; beaten
2 oz Shredded Cheddar cheese
1/2 c -Tomato sauce, or up to... 3/4 c
1/4 ts Basil leaves
1/4 ts Garlic powder
1/4 ts Ground oregano
1 tb Grated Parmesan cheese
1 c Shredded mozzarella cheese -- divided
2 oz Pepperoni, thinly sliced
1/2 c Sliced mushrooms
1 tb Snipped fresh parsley
Combine rice, egg, and Cheddar cheese. Press into buttered 12-inch pizza
pan. Bake at 400F for 4 minutes. Combine tomato sauce, basil, garlic powder,
and oregano. Spread over rice crust. Sprinkle with Parmesan cheese. Layer 1/2
cup mozzarella cheese, pepperoni, and mushrooms. Top with remaining 1/2 cup
mozzarella cheese and parsley. Bake at 400F for 8 to 10 minutes.
Pizza
Primavera Recipe
Yield: 4 x 6" Pizza
1 1/2 c Broccoli flowerets
1 c Yellow summer squash
3/4 c Asparagus pieces
8 oz low-fat -Mozzarella; shredded
4 Pita bread rounds
3 Plum tomatoes; sliced
2 tb Fresh basil; minced
1/4 c Frozen peas; thawed
2 tb Parmesan; shredded
Preheat oven to 400F. Cook veggies until crisp-tender. Drain. Sprinkle 1/4 C
mozzarella on each pita bread. Top with tomato slices; sprinkle with basil.
Arrange cooked veggies and peas on tomato slices. Sprinkle with remaining
mozzarella and Parmesan. Place on cookie sheet. Bake 8 minutes or until
mozzarella cheese is melted.
Barbecue Pizza
Yield: 3 x 9" pies
3 x 9-inch pizza shells
3 oz Barbecue sauce
3 oz Mozzarella cheese, shredded
3 oz Yellow cheddar, shredded
3 oz Monterey jack, shredded
1 oz White onion, sliced
1 oz Bermuda onion, sliced
2 Chicken breasts
1 1/2 oz Jalapeno peppers, chopped
Very thinly slice chicken breasts; then marinate in BBQ sauce. Ladle the BBQ
sauce around the whole crust and spread evenly. Add mozzarella, yellow cheddar
and Monterey Jack cheeses. Next, add 1 oz. onion mixture and the sliced chicken
breast. Top pizza with the jalapeno peppers. Bake 10 - 12 minutes at 450F in
wood-fired oven.
Hawaiian
Ham & Pineapple Pizza
Yield: 1 x 12" Pizza
1 prepared 12" Pizza Crust
1 pk Sliced Provolone cheese -(6 oz)
12 oz. Cooked Ham, thinly sliced
1 cn Chunk pineapple, drained -(8 oz)
1/2 c Thinly sliced red onion
1/2 c Chopped green pepper
Heat oven to 425'F. Grease 12" pizza pan. Unroll dough; press in
prepared pan. Top with cheese. Arrange remaining ingredients over cheese. Bake
25-30 minutes or until crust is deep golden brown.
Supreme
Style Pizza
Yield: 1 x 12" Pizza
1 lg 12" Baboli shell (see recipe above)
5 oz pizza sauce
2 oz Provolone cheese; shredded
2 oz Pepperoni
1 oz Canadian bacon
1 oz Hard salami; diced
2 oz Mozzarella; shredded
2 oz Black olives; sliced
Layer ingredients on top of shell in order given. Bake at 450F for 12-15
minutes.
Mexicali
Pizza
Yield: 2 x 9" Pizza
2 x 9" flour tortillas
2 c Monterey Jack cheese
1 cn Mixed Vegetables, -drained (16 oz)
1 c Chopped tomato
1/2 c Finely chopped green onion
1/2 c Finely chopped green pepper
3 tb Mild green chilis
1/4 c Sliced ripe olives
Place tortillas on lightly greased baking sheet. Sprinkle one tortilla with
1/2 cup cheese; top with half of the veggies, tomato, onion, pepper, and
chilis. Sprinkle with 1/2 cup cheese and top with 1/2 of the olives. Repeat
proceure with second tortilla. Bake at 425'F. approximately 10-12 minutes,
until cheese is melted and tortillas are crisp.
Beef
Tortilla Pizza
Yield: 4 x 10" Pizza
1 lb Lean ground beef
1 md Onion; chopped
1 ts Dried oregano leaves
1 ts Salt
4 lg (10 inch) flour tortillas
1 md Tomato; seeded and chopped
1 tb Thinly sliced fresh basil
1 c Shredded mozzaralla cheese
1/4 c Grated Parmesan cheese
Heat oven to 400F. Brown ground beef and onion in skillet over medium heat 8
to 10 minutes or until beef is no longer pink. Pour off drippings. Stir oregano
and salt into beef. Lightly brush tortillas with oil. Bake tortillas on 2 large
baking sheets in 400 F oven 3 minutes. Spoon beef mixture evenly over top of
each tortilla; top with an equal amount of tomato. Sprinkle with basil and
cheeses. Return to oven and bake 12 to 14 minutes or until tortillas are
lightly browned.
Recipe
for Cold Veggie Pizza
Yield: 1 x 13" Pizza
1 cn (8 oz)refrigerated crescent Rolls
2 pk (8 oz each) cream cheese, Softened
1 1/2 tb Mayonnaise
1 tb Dill weed
Salt and pepper to taste
Preheat oven to 350 degrees. spread crescent roll dough on 13-inch baking
stone and pinch seams together. Bake 10-12 min. until lightly brown. remove
from oven and let cool completely. blend cream cheese, mayo, dill weed, salt
and pepper. spread the cheese mixture on top of cooled crust.
Topping:all finely chopped: zucchini green onions
mushrooms tomatoes, seeded green peppers cucumbers, seeded sprinkle layer of
each vegetable over cheese mixture. refrigerate before serving.
Strawberry Pizza
Yield: 1 x 12" Pizza
2 c All-purpose flour
1 c Butter, softened
1 1/2 c Confectioners sugar divided
8 oz Cream cheese, softened
1 ts Vanilla extract
8 oz Frozen whipped topping, - thawed
1 Pint fresh\ strawberries, - cleaned, hulled, and - sliced
Preheat the oven to 350 F. In a medium-sized bowl, make a soft dough by
mixing together the flour, butter, and 1/2 cup confectioners' sugar. Spread the
dough onto a greased 12-inch pizza pan and bake far 20 to 25 minutes or until
golden; let cool. Mix cream cheese, remaining confectioners sugar, vanilla
together. Spread cheese mixture over pizza shell; top with sliced strawberries.
Serve with whipped topping.
Recipe
for Peach Dessert Pizza
CRUST
1/2 c Butter
1/4 c Sugar, confectioners
1 c Flour
FILLING
2 tb Peach jam; melted
1/4 lb Cream cheese
1/2 c Whipping cream
1 ts Orange rind; grated
6 Peach; peeled, pitted and sliced
GLAZE
2/3 c Orange juice
1/2 c Peach or apricot jam
2 tb Cornstarch
2 tb Sugar, brown
GARNISH
1/2 c Whipping cream
Sugar
In food processor or in bowl with pastry blender, combine butter, icing
sugar and flour until mixture holds together when pressed with fingers. Pat
into 12 inch pizza pan; prick all over with fork. Bake in 350F oven for 15-20
minutes or until lightly browned; let cool. FILLING: Brush crust with melted jam to seal. In bowl,
beat together cream cheese whipping cream and orange rind; spread over crust.
Attractively arrange peach lices on top. GLAZE: In
small saucepan, blend together orange juice, jam, cornstarch and brown sugar;
cook, stirring constantly, until boiling, thickened and clear. let cool
slightly; spoon over peaches. GARNISH: Whip cream;
add sugar to taste. Using pastry bag or spoon, pipe around edge of pizza.
Quick
Fruit & Ricotta Pizza
Yield: 1 x 14" Pizza
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 425F 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.
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