Whenever I have my girlfriends over to my house, dessert is a must. Sometimes we even skip dinner and simply sample a bunch of sweets while we chat away.
These days, one of my favorite ways to end a meal, or to start a dessert party, is with sweet flatbread. It can’t get more crowd-pleasing than that. Who wouldn’t enjoy crunchy and chewy pizza dough topped with tasty treats? The best part is that if you have Pillsbury® refrigerated pizza dough in the fridge, dessert is done in a flash. And the possibilities are endless.
This raspberry and meringue flatbread is one of the best. Creamy, sweet and subtly tart, it melts in your mouth. Lemon zest and fresh raspberries give it a light and refreshing touch. Slices are great paired with white sparkling wine.
Here is how easy it is. Start by greasing a cookie sheet or line it with parchment paper. Then unroll the pizza crust dough onto the cookie sheet and bake in a 400°F oven until golden brown.
While the pizza crust cools, whip the heavy cream and lemon zest until firm peaks form. Using a spatula, gently fold the chopped meringue into the whipped cream.
To assemble the pizza, spread raspberry preserves over the cooled pizza crust. Then gently spread on the whipped cream.
Top with lots of fresh raspberries, and garnish with mint leaves.
You can serve it right away or keep it covered in the refrigerator for up to 3 hours. To slice it, I simply use a pizza cutter.