• 4 Ratings

Try a mix of peaches, plums, and apricots for the prettiest dessert pizza ever. Garnish with edible flowers, drizzle with honey, and prepare for rave reviews.

Source: Better Homes and Gardens

Berry and Stone Fruit Ricotta Pizzas


Ingredient Checklist


Instructions Checklist
  • Prepare Pizza Dough. Set a pizza stone or baking sheet in oven; preheat to 475°F. Working in batches, roll or stretch two dough balls into 8-inch circles. Sprinkle a cookie sheet (without sides) with 1 Tbsp. of the cornmeal. Place dough rounds on sheet; set aside. (The cornmeal eases sliding the dough onto the pizza stone.)

  • In a medium bowl combine ricotta, lemon zest, and snipped thyme. Spread half over the two dough rounds, then top with half the prosciutto and fruit. Drizzle with 1 Tbsp. of the olive oil. Transfer rounds to pizza stone in oven. Bake 15 minutes or until crust is golden.

  • Repeat with remaining two dough rounds. To serve, top with thyme sprigs and flowers. If desired, drizzle with honey.

Nutrition Facts (Berry and Stone Fruit Ricotta Pizzas)

437 calories; 12 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 30 mg cholesterol; 751 mg sodium. 286 mg potassium; 65 g carbohydrates; 4 g fiber; 7 g sugar; 17 g protein; 0 g trans fatty acid; 484 IU vitamin a; 5 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 156 mcg folate; 0 mcg vitamin b12; 128 mg calcium; 4 mg iron;


4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2