Photo: Plum Pizza with Ricotta, Apricot Reserves and Peanuts Recipe
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
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.
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By rgroening_10327875
MIDLAND, TX
on November 25, 2008
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Used fresh apples sliced thinly with apple butter spread on the pastry. Everything else was just like the recipe. Is very good with ice cream.
By gomezjoanne_2983036
Evergreen, CO
on September 29, 2008
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Wow, this is really good, and it went together really fast. The plum and sweetened ricotta is a wonderful combination. I only improvised a tiny bit... I folded over the edges of the crust to make more of a rustic pie. And I also added a bit of cinnamon to the ricotta mixture. The only complaint would be that it ended up to be a bit juicy. I may try the concept again as more of a tart next time, but I will definitely make again.
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