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1. In a bowl, combine the yeast, 1/2 teaspoon sugar and 1 cup lukewarm water. Let sit in a warm place until foamy, 10 minutes.
2. Grease a large bowl. In another large bowl, 3 1/2 cups flour, the salt and orange peel. Stir in the raisins. Form a well in the center and pour in the yeast, the remaining 1/2 cup sugar and the olive oil. With greased hands, stir the mixture, turn out the dough onto a lightly floured work surface and knead, adding up to 1/4 cup additional flour as needed, until soft and slightly sticky, about 3 minutes. Transfer the dough to the prepared bowl, cover and let rise in a warm place until doubled, about 1 1/4 hours. Transfer the dough to a greased 12x17-inch baking sheet and press 1/2-inch thick. Cover and let rise for 1 hour.
3. Preheat the oven to 425 degrees F. Using your fingertips, press deep dimples into the dough. Arrange the plums on top in a single layer, pressing in the fruit. Dot with the ricotta and drizzle with the honey. Bake until browned, about 25 minutes. Let cool slightly.
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|Serving Size: 1 Serving (318g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 99 (14%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 11.9mg||4 %|
|Sodium 55.6mg||2 %|
|Potassium 617.2mg||16 %|
|Total Carbohydrate 147.8g||43 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 142.2g|
|Protein 14.3g||20 %|
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Calories per serving: 726
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