Yield: 1 x 14" Pizza

Ingredients
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

Preparation:
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.