Fourth of July Cookie Pizza

Preheat the oven to 375°F. Unroll the refrigerated sugar pizza dough onto a pizza pan or baking sheet, pressing gently to fit the pan and create an even thickness.

Bake the sugar pizza dough for 12 minutes, or until light golden brown and cooked through. Remove from the oven and allow to cool slightly.

Spread the yogurt and whipping cream mixture evenly over the cooled pizza crust, leaving about ½ inch from the edges.

Arrange the stemmed and halved strawberries over the cream mixture in a decorative pattern, pressing them gently into the topping.

Crumble the muffins into bite-sized pieces and scatter over the top of the pizza for texture and added flavor.

Cut the cookie pizza into wedges or squares and serve immediately, or refrigerate for up to 2 hours before serving.