Raspberry and Meringue Flatbread

Blogger Paula Kittelson from Blogging Foods shows you how easy it is to make an impressive sweet flatbread using Pillsbury® refrigerated thin pizza crust dough.

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Servings 6

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ingredients 7
Prep Time 10 min
Total Time 40 min

Ingredients

1: can (11 oz) Pillsbury® refrigerated thin pizza crust

1 1/2: cups whipping cream

1: teaspoon grated lemon peel

1 1/2: cups chopped meringue cookies

4: tablespoons red raspberry preserves

18: oz fresh raspberries

: Mint leaves, if desired

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Directions

1 Heat oven to 400°F. Grease or spray cookie sheet, or line with cooking parchment paper. Unroll pizza crust dough on cookie sheet.
2 Bake 10 to 15 minutes or until crust is golden brown. Set aside to cool.
3 In large bowl, beat whipping cream and lemon peel until stiff peaks form. Gently fold in chopped meringue cookies with spatula.
4 To assemble flatbread, spread preserves over cooled pizza crust. Next, spread whipped cream mixture over preserves. Top with fresh raspberries, and garnish with mint.