Plum Pizza with Ricotta, Apricot Reserves and Peanuts
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 368
- Total Fat
- 17
- Saturated Fat
- 6
- Carbohydrates
- 52
- Dietary Fiber
- 2
- Sugar
- 23
- Protein
- 6
- Cholesterol
- 11
- Sodium
- 189
- Total: 17 min
- Prep: 5 min
- Cook: 12 min
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.