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Prep 10min
Total40min
Ingredients7
Servings6
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Ingredients
1
can (11 oz) refrigerated Pillsbury™ Thin Crust 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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Steps
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.
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You can keep this flatbread in the refrigerator up to 3 hours before serving.
Raspberries not in season? Substitute with any of your favorite fruits. If using a juicy fruit, add it to the flatbread just before serving it.
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No nutrition information available for this recipe
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