Raspberry and Meringue Flatbread
Paula Kittelson
Updated Jun 6, 2012
Dessert? Appetizer? How about both?! This easy-yet-impressive flatbread is great for any occasion!
Raspberry and Meringue Flatbread
- Prep Time 10 min
- Total 40 min
- Ingredients 7
- Servings 6
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
Instructions
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Step1Heat oven to 400°F. Grease or spray cookie sheet, or line with cooking parchment paper. Unroll pizza crust dough on cookie sheet.
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Step2Bake 10 to 15 minutes or until crust is golden brown. Set aside to cool.
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Step3In large bowl, beat whipping cream and lemon peel until stiff peaks form. Gently fold in chopped meringue cookies with spatula.
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Step4To assemble flatbread, spread preserves over cooled pizza crust. Next, spread whipped cream mixture over preserves. Top with fresh raspberries, and garnish with mint.
Nutrition
No nutrition information available for this recipe
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