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2 (12-inch) dessert pizza shells, unbaked
3 egg whites
4 ounces almond paste
8 ounces raspberry preserves
Topping:
3/4 pound whole raspberries
1 1/2 cups almonds, blanched, slivered and toasted
8 ounces chocolate chips
To serve:
Confectioners sugar
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 F oven for 7 minutes.
Remove from oven, and top each pizza with 6 ounces whole raspberries, 3/4
cup toasted almonds and 4 ounces chocolate chips. Return to oven and bake for
an additional 7 minutes.
Remove and let cool for 15 minutes.
Serve warm, dusted with confectioners sugar and topped with whipped cream
or vanilla ice cream.
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