Preparation:
Beat egg whites in mixer with paddle until foamy; add almond paste and cream until smooth. Add raspberry preserves and mix until fully incorporated. Reserve raspberry mixture.
Top each unbaked pizza shell with 1/2 cup of the raspberry/egg white mixture, leaving 1/2-inch border. Bake in 400F oven for 7 minutes.
Remove from oven, and top each pizza with 6 oz. whole raspberries, 3/4 cup toasted almonds and 4 oz. chocolate chips. Return to oven and bake for an additional 7 minutes.
Remove and let cool for fifteen minutes. Serve warm, dusted with confectioners' sugar and topped with whipped cream or vanilla ice cream.
Source: Pizza Today, January 1993 |
