Prep Time: 20-30 min.

Bake Time: 15 min.

Servings: 8-12

Difficulty: Beginning

This pizza is perfect for a fun breakfast or a delicious dessert!

Ingredients

9 Rhodes Dinner Rolls or 6 Rhodes Texas Rolls, dough thawed to room temperature
2 tablespoons sugar
1 tablespoon corn starch
1 1/2 cups fresh or frozen raspberries
1 cup fresh or frozen blueberries

Streusel Topping:
1/2 cup flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
6 tablespoons butter, softened
1/2 cup quick oats, not instant

Glaze:
1 cup powdered sugar
1/2 teaspoon almond flavoring
1-2 tablespoons milk

Instructions

Spray counter lightly with non-stick cooking spray. Combine dinner or Texas rolls and roll into a 12-inch circle. Cover with plastic wrap and let rest while preparing the topping.

Combine sugar and corn starch in a bowl, add berries and gently toss until evenly coated. Mix flour, brown sugar and cinnamon in a bowl. Cut in butter until crumbly and add oats.

Remove plastic wrap from dough and place dough on a sprayed 12-inch pizza pan. Arrange berries evenly over dough. Sprinkle streusel over berries.

Bake at 425 degrees F 12-15 minutes or until topping and crust are browned. Let cool while making glaze.

For glaze, combine sugar, almond flavoring and milk and stir until smooth. Drizzle over warm pizza.