Raspberry And Meringue Flatbread Recipe

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

Preparation

Heat oven to 400°F. Grease or spray cookie sheet, or line with cooking parchment paper. Unroll pizza crust dough on cookie sheet.

Bake 10 to 15 minutes or until crust is golden brown. Set aside to cool.

In large bowl, beat whipping cream and lemon peel until stiff peaks form. Gently fold in chopped meringue cookies with spatula.

To assemble flatbread, spread preserves over cooled pizza crust. Next, spread whipped cream mixture over preserves. Top with fresh raspberries, and garnish with mint.