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Raspberry and Meringue Flatbread

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By Paula Kittelson
Updated Jun 6, 2012
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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
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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

Instructions

  • Step 
    1
    Heat oven to 400°F. Grease or spray cookie sheet, or line with cooking parchment paper. Unroll pizza crust dough on cookie sheet.
  • Step 
    2
    Bake 10 to 15 minutes or until crust is golden brown. Set aside to cool.
  • Step 
    3
    In large bowl, beat whipping cream and lemon peel until stiff peaks form. Gently fold in chopped meringue cookies with spatula.
  • Step 
    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.

Nutrition

No nutrition information available for this recipe

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