Raspberry and Meringue Flatbread

raspberry and meringue flatbread Side
Raspberry and Meringue Flatbread
  • Prep 10 min
  • Total 40 min
  • Servings 6

This berry-drenched flatbread looks as pretty as a bakery shop treat, but it's easy to make with Pillsbury refrigerated thin pizza crust. MORE+ LESS-

Updated June 5, 2012


can (11 oz) Pillsbury™ refrigerated thin pizza crust
1 1/2
cups whipping cream
teaspoon grated lemon peel
1 1/2
cups chopped meringue cookies
tablespoons red raspberry preserves
oz fresh raspberries
Mint leaves, if desired


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  • 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.

Expert Tips

  • 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.

Nutrition Information

No nutrition information available for this recipe

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