All-American Berry Pizza
Celebrate Independence day with this easy-to-make dessert cookie pizza topped patriotic colors: white vanilla yogurt sauce, red ripe strawberries and blue juicy blueberries.
1 (18-ounce) package refrigerated sugar cookie dough
1/2 cup whipping cream
1 (8-ounce) container low-fat vanilla yogurt
1 pint basket strawberries, stemmed and halved
1 cup fresh blueberries
- Preheat oven to 350°F (175°C). Grease and flour bottom and side of 14-inch pizza pan.
- With floured hands, press cookie dough evenly into bottom of pan. Bake in center of oven 14 to 16 minutes until golden brown. Run metal spatula or thin knife along edge of crust to loosen from pan; cool in pan on wire rack.
- In mixer bowl, beat cream to form soft peaks. Fold in yogurt to blend. If made ahead, cover and refrigerate. Just before serving, spread cream mixture evenly onto cooled crust. Arrange strawberries and blueberries decoratively over top; serve immediately cut into wedges.
Makes 12 servings.
Recipe and photograph provided courtesy of California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.