Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 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 |
Preparation:
1 confectioners' sugar 1 whipped cream or vanilla ice - cream
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 400 degree 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 cr |
