Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      12"           dessert pizza shells
                        - unbaked
   3                    egg whites
   4      ounces        almond paste
   8      ounces        raspberry preserves
                        topping
     3/4  pound         raspberries -- whole
   1 1/2  cups          almonds -- blanched, slivered,
                        - and toasted
   8      ounces        chocolate chips
                        to serve---
                        confectioners' sugar
                        whipped cream -- or
                        - vanilla ice cream

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