3/4 lb Raspberries, whole
1 1/2 c Almonds, blanched, slivered,
-and toasted
8 oz 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 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.
