Instructions: Unroll dough and press evenly into an oiled 14 inch pizza pan (or 10-by 15 inch pan). Bake on bottom rack in a 425F oven until crust is well browned, about 8 minutes. Cut enough prosciutto into 1/4 inch strips to make 1/4 cup; set remainder aside. Mix ricotta and peel; drop in 1 tablespoon portions over crust.

Arrange nectarines, grapes, and prosciutto strips on crust. Combine sugar and cinnamon; sprinkle over pizza. Bake until fruit is hot to touch, about 5 minutes longer. Accompany with remaining prosciutto.

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