Recipes and Cooking Berry and Stone Fruit Ricotta Pizzas Be the first to rate & review! 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 7, 2020 Print Rate It Share Share Tweet Pin Email Photo: Dana Gallagher Hands On Time: 25 mins Total Time: 2 hrs 35 mins Servings: 8 Yield: 4 pizzas Jump to Nutrition Facts Ingredients 1 recipe Pizza Dough 2 tablespoon cornmeal 1 15 ounce carton ricotta cheese 1 teaspoon lemon zest ½ teaspoon snipped fresh thyme, plus sprigs for topping 2 ounce thinly sliced prosciutto 4 peaches (or other stone fruit, such as plums or apricots), pitted and cut into wedges; and/or 4 cups fresh raspberries and/or blackberries 2 tablespoon olive oil Flowers from perennial phlox and/or dianthus Honey (optional) Directions 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. Rate it Print Nutrition Facts (per serving) 437 Calories 12g Fat 65g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 437 % Daily Value * Total Fat 12g 15% Saturated Fat 5g 25% Cholesterol 30mg 10% Sodium 751mg 33% Total Carbohydrate 65g 24% Total Sugars 7g Protein 17g Vitamin C 5.4mg 27% Calcium 128mg 10% Iron 3.8mg 21% Potassium 286mg 6% Folate, total 156.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.