Summer Berry Basil Mini Pizzas

A beautiful dessert bursting with fresh ingredients. It’s worthy of a special occasion! Pillsbury bloggers Paula Kittelson, Sarah Caron, Bree Hester, created this recipe during a blogger event at General Mills in 2012.

  • prep time 15 min
  • total time 30 min
  • ingredients 14
  • servings 8


can (13.8 oz) Pillsbury™ refrigerated artisan pizza crust with whole grain*
tablespoons cornmeal
cup packed brown sugar
teaspoon ground cinnamon
teaspoon salt
container (6 oz) Greek Fat Free honey vanilla yogurt
package (8 oz) cream cheese
Grated peel of 1 orange
tablespoon packed brown sugar
container (8 oz) frozen whipped topping, thawed
cup raspberries
cup blueberries
cup sliced strawberries
tablespoon chopped fresh basil leaves
  • 1 Heat oven to 400°F.
  • 2 On work surface, unroll pizza dough. Using 4-inch round cutter, cut out 8 rounds. You will need to gather dough scraps and reroll to get 2 of the rounds. Sprinkle 2 (11x9-inch) ungreased cookie sheets with cornmeal (1 tablespoon each). Place 4 pizza dough rounds on each cookie sheet.
  • 3 Bake 8 to 10 minutes or until golden brown.
  • 4 Meanwhile, in small bowl, stir together 1/4 cup brown sugar, the cinnamon and salt. Transfer dough rounds to 1 cookie sheet. Divide brown sugar mixture evenly among rounds, spreading evenly.
  • 5 Set oven control to broil. Broil dough rounds 4 inches from heat 30 to 60 seconds, watching carefully, until brown sugar mixture bubbles. Remove from pan to cooling rack. Cool completely.
  • 6 In large bowl, beat yogurt, cream cheese, orange peel, 1 tablespoon brown sugar and whipped topping until well combined. Top each mini pizza with a big scoopful of yogurt mixture and berries. Sprinkle with basil. Enjoy.
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