-JUDI : -JUDI M. PHELPS
1 : md Eggplant; approximately lb
1 : ts Lemon juice
1 : ts ;salt
1/8 : ts Black pepper
1/4 : c Onion; minced
1/4 : c Green pepper; minced
0: Unroll dough and press evenly into an oiled 14-inch pizza pan (or 10-by 15 inch pan)
1: Bake on bottom rack in a 425 degree oven until crust is well browned, about 8 minutes
2: Cut enough prosciutto into 1/4-inch strips to make 1/4 cup; set remainder aside
3: Mix ricotta and peel; drop in 1 tablespoon portions over crust
4: Arrange nectarines, grapes, and prosciutto strips on crust
5: Combine sugar and cinnamon; sprinkle over pizza
6: Bake until fruit is hot to touch, about 5 minutes longer
7: Accompany with remaining prosciutto
8: Cut into wedges
9: Serves 6
10: Per serving: 234 calories (22% from fat), 5
11: 6 grams fat, 487 m sodium, 17 mg cholesterol
12: COMMENTS: A ready-to-cook refrigerated pizza crust, the base for the breakfast pastry, makes morning baking a snap
13: In addition to the fruit pastry, offer more fresh grapes and nectarines for munching
14: Source: Sunset Magazine - May, 1993 Reformatted for Meal Master by: CYGNUS, HCPM52C & C
15: MINEAH From Gemini's MASSIVE MealMaster collection at www
16: synapse
17: com/~gemini