Raspberry Almond Kiss Pizza

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.