1 MIA brand Thin & Crispy mini pizza crust
150g Fresh raspberries
2 tablespoons of fresh English cream
4-5 Mint leaves
1 tablespoons of white sugar
Icing sugar (for dusting)


Preheat the oven to 410° F (210° C). For a tender crust, use a vented pizza pan or a cookie sheet. Top the pizza crust with the English cream. In a saucepan, cook half of raspberries and sugar, then mash them with a fork. Top the English cream with the raspberry sauce. Bake 10-15 min. directly onto the middle oven rack until the crust is golden. Remove the pizza from the oven and let cool.   Top with the rest of whole raspberries, mint leaves and dust with the icing sugar.

Note: The cooking time may vary depending on the oven used.