Raspberry Almond Kiss Dessert Pizza

Course : Italian
Serves: 2
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2 crust dessert pizza shells unbaked 12 inch
3 large egg whites
4 ounces almond paste
8 ounces raspberry preserves
3/4 pound raspberries -- whole
1 1/2 cups almonds -- blanched, slivered, and toasted
8 ounces chocolate chips
---to serve---
1 package confectioners sugar
1 package whipped cream -- or - vanilla ice cream

Preparation / Directions:

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

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