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Raspberry Almond Kiss Pizza



  • 2 (12-inch) dessert pizza shells, unbaked
  • 3 egg whites
  • 4 ounces almond paste
  • 8 ounces raspberry preserves


  • 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


  1. 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.
  2. Top each unbaked pizza shell with 1/2 cup of the raspberry/egg white mixture, leaving 1/2-inch border.
  3. Bake in 400 degrees F oven for 7 minutes.
  4. Remove from oven, and top each pizza with 6 ounces whole raspberries, 3/4 cup toasted almonds and 4 ounces chocolate chips.
  5. Return to oven and bake for an additional 7 minutes.
  6. Remove from oven and let cool for 15 minutes.
  7. Serve warm, dusted with confectioners' sugar and topped with whipped cream or vanilla ice cream.

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