U.S. Flag Pizza

Sweet, Rich Crust Topped with Cream Cheese, Granola, Succulent Berries and Mini-marshmallows

Yield: makes One Patriotic Pizza

1-1/2 to 2 cups all-purpose flour
1/4 cup firmly packed brown sugar
1 envelope (1/4 ounce or 2 1/4 tsp) Fleischmann's RapidRise Yeast
1/2 teaspoon salt
1/2 cup water
1/4 cup butter or margarine
1 teaspoon vanilla extract

sliced strawberries
Miniature marshmallows

Cream Cheese Topping:
1 (3-ounce) package cream cheese
1/4 cup sour cream
1/4 cup sugar
1/2 teaspoon vanilla extract

In a large bowl, combine 2/3 cup flour, sugar, undissolved yeast, and salt. Heat water and butter until very warm (120 to 130 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in vanilla and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.

Roll dough to 12 x 10-inch rectangle; place on greased baking sheet. Prick surface of dough randomly with fork; let rest 10 minutes.

Bake at 425 F for 12 to 15 minutes or until golden. Remove from sheet; cool on wire rack.

When completely cooled, spread Cream Cheese Topping onto crust to within 1/2-inch of edge; sprinkle with granola. Arrange fruits and marshmallows over top to resemble the U.S. flag. Serve promptly after topping. Refrigerate leftovers.

Cream Cheese Topping: In a small bowl, combine 1 (3-ounce) package softened cream cheese, 1/4 cup sour cream, 1/4 cup sugar, and 1/2 teaspoon vanilla extract. Stir until smooth.

Nutrition Information Per Serving: Serving Size: 1/12:
Calories: 100, Total Fat: 11g, Saturated Fat: 6g, Cholesterol 30mg, Sodium: 190mg, Carbohydrates: 34g, Sugars: 17g, Dietary Fiber: 2g, Protein: 4g
Source: Fleischmann's Yeast, a division of Burns Philp Food, Inc.

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