1. Heat oven to 350°F. Line 12-inch pizza pan with cooking parchment paper, leaving some hanging over edge of pan.
2. In large bowl, break up cookie dough. Stir or knead in flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Press dough evenly in bottom of pan to within 1/2 inch of edge.
3. Bake 16 to 20 minutes or until golden brown and center is set (crust will firm up as it cools). Cool completely, about 30 minutes.
4. When ready to serve, spread yogurt evenly over cooled cookie crust to within about 1/2 inch of edge. Arrange strawberries over yogurt. Sprinkle chopped almonds over top, and drizzle with honey. Cut into wedges to serve. Store loosely covered in refrigerator.
This recipe was originally created and published by Pillsbury and has been approved for use on our site.
- 5 g Total Fat
- 1 g Protein
- 22 g Total Carbhoydrates
- 12 g Sugars
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Nutritional Information
- 5 g Total Fat
- 1 g Protein
- 22 g Total Carbhoydrates
- 12 g Sugars
Directions
1. Heat oven to 350°F. Line 12-inch pizza pan with cooking parchment paper, leaving some hanging over edge of pan.
2. In large bowl, break up cookie dough. Stir or knead in flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Press dough evenly in bottom of pan to within 1/2 inch of edge.
3. Bake 16 to 20 minutes or until golden brown and center is set (crust will firm up as it cools). Cool completely, about 30 minutes.
4. When ready to serve, spread yogurt evenly over cooled cookie crust to within about 1/2 inch of edge. Arrange strawberries over yogurt. Sprinkle chopped almonds over top, and drizzle with honey. Cut into wedges to serve. Store loosely covered in refrigerator.
This recipe was originally created and published by Pillsbury and has been approved for use on our site.