Quick Fruit & Ricotta Pizza Recipe


MethodMain Ingredient
Interest Group


 Refrigerated pizza crust dough10 Ounce (1 Package / 285 Gram)
 Part skim ricotta cheese8 Ounce (1 Cup / 230 Gram)
 Grated lemon peel2 Teaspoon
 Shredded part skim mozzarella cheese8 Ounce (230 Gram / 2 Cups)
 Nectarines8 Ounce, thinly sliced (230 Gram / 2 Medium Ones)
 Dried peaches4 Ounce, sliced (115 Gram)
 Halved red seedless grapes130 Gram (3/4 Cup)
 Sugar2 Tablespoon
 Ground cinnamon1⁄4 Teaspoon
 Sliced almonds3 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2295 Calories from Fat 735

% Daily Value*

Total Fat 85 g131.4%

Saturated Fat 38.4 g192.2%

Trans Fat 0 g

Cholesterol 215.4 mg

Sodium 3126.7 mg130.3%

Total Carbohydrates 287 g95.6%

Dietary Fiber 22.7 g90.6%

Sugars 124 g

Protein 117 g234.2%

Vitamin A 103.5% Vitamin C 51.1%

Calcium 263.1% Iron 75.5%

*Based on a 2000 Calorie diet


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)