Raspberry almond kiss dessert pizza
2 12\" pizzas
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 12\" Dessert Pizza Shells, unbaked | |
| 3 | Egg whites | |
| 4 | ounces | Almond paste |
| 8 | ounces | Raspberry preserves |
| ¾ | pounds | Raspberries, whole |
| 1½ | cup | Almonds, blanched, slivered, and toasted |
| 8 | ounces | Chocolate chips |
| Confectioners' sugar | ||
| Whipped cream or vanilla ice cream | ||
Directions
TOPPING
TO SERVE
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 ½ cup of the raspberry/egg white mixture, leaving ½-inch border. Bake in 400 degree oven for 7 minutes.
Remove from oven, and top each pizza with 6 oz. whole raspberries, ¾ 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.