Plum Pizza with Ricotta, Apricot Reserves and Peanuts

Recipe courtesy of Robin Miller

Show: Quick Fix Meals with Robin Miller

Episode: Tantalizing Contrasts

Plum Pizza with Ricotta, Apricot Reserves and Peanuts

Name: Plum Pizza with Ricotta, Apricot Reserves and Peanuts
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H17M0.000S
Yield: 4 to 6 servings
Ingredients: 1 (9-inch) refrigerated pie crust; 2/3 cup apricot preserves; 1/2 cup part-skim ricotta cheese; 2 tablespoons confectioners' sugar; 4 ripe plums, pitted and thinly sliced; 1/3 cup chopped dry roasted peanuts

Getting reviews...

Level: Easy
Total: 17 min

Prep: 5 min
Cook: 12 min

Yield: 4 to 6 servings

Level: Easy
Total: 17 min

Prep: 5 min
Cook: 12 min

Yield: 4 to 6 servings

Ingredients

Deselect All

1 (9-inch) refrigerated pie crust

2/3 cup apricot preserves

1/2 cup part-skim ricotta cheese

2 tablespoons confectioners' sugar

4 ripe plums, pitted and thinly sliced

1/3 cup chopped dry roasted peanuts

Directions

Preheat oven to 375 degrees F.
Unroll pie crust onto a large baking sheet.
Warm apricot preserves in the microwave for 30 seconds. Brush preserves all over the crust.
In a small bowl, combine ricotta cheese and confectioners' sugar. Mix well and spread mixture all over pie crust, to within 1/4-inch of the edges. Top ricotta with plum slices, making slightly overlapping rows. Sprinkle peanuts over top.
Bake 10 to 12 minutes, until crust and peanuts are golden brown.