| 1 | Unroll dough and press evenly into an oiled 14-inch pizza pan (or 10-by 15 inch pan). |
| 2 | Bake on bottom rack in a 425 degree oven until crust is well browned, about 8 minutes. |
| 3 | Cut enough prosciutto into ?inch strips to make ?cup; set remainder aside. |
| 4 | Mix ricotta and peel; drop in 1 tablespoon portions over crust. |
| 5 | Arrange nectarines, grapes, and prosciutto strips on crust. |
| 6 | Combine sugar and cinnamon; sprinkle over pizza. |
| 7 | Bake until fruit is hot to touch, about 5 minutes longer. |
| 8 | Accompany with remaining prosciutto. |
| 9 | Cut into wedges. |
| 10 | Serves Per serving: 234 calories (22% from fat), 5.6 grams fat, 487 m sodium, 17 mg cholesterol. |
| 11 | Comments: a ready-to-cook refrigerated pizza crust, the base for the breakfast pastry, makes morning baking a snap. |
| 12 | In addition to the fruit pastry, offer more fresh grapes and nectarines for munching. |
