A few days ago Maryann sent me a dessert pizza recipe that a friend of hers had made and it just sounded so good, I had to play with it also.
Bernadette had used raspberry preserves on hers and I did also on the first one I made, but the 2nd one (today) I didn't have anymore, so I used BlackCurrant jam and I like it better - currants are a little tarter than the raspberry preserves I used and it was wonderful!
Bernadette’s Raspberry Chocolate Pizza
Maryann’s friend, Bernadette is responsible for this wonderful dessert pizza.
1 pizza dough, 8 to 10 oz. (1/3 of a batch of Sourdough)
7 oz. box Almond paste
8 T. (1 stick) butter, melted
3 T. sugar
1/2 tsp. ground cinnamon
1 T. flour
1 cup fruit preserves (black raspberry, blackcurrent, your choice)
1 cup white chocolate chips
3/4 to 1 cup fresh raspberries, for garnish
Preheat oven to 450°F.
Grate the almond paste on large hole sides of a grater. Add the paste, butter, sugar, cinnamon and flour to a bowl of a processor. Mix until well blended. Set aside
Roll out pizza dough on a floured work surface to a 9 1/2" X 13 1/2” rectangle (the dough will be very thin). With a fork, dock the surface of the pizza to within 1/2” of the edge.
On a baking sheet, sprinkle cornmeal and carefully lay out the pizza dough onto the sheet. Bake for 7 minutes or until the bottom of the crust is just beginning to get color; remove from oven and quickly drop dollops of the almond paste mixture on the crust. As it melts spread with a spatula until the crust is entirely covered with the melting paste.
![[Image: BernadettesPizza.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/PIZZA%20COOKBOOK/BernadettesPizza.jpg)
With a spatula spread the preserves on top of the almond paste spreading to 1/2" of the edges.
![[Image: BernadettesPizza1.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/PIZZA%20COOKBOOK/BernadettesPizza1.jpg)
Return to oven for 6 minutes or until the crust is brown and the topping is bubbling. Immediately on removing from the oven, sprinkle the white chocolate chips over the ‘pizza.’
![[Image: BernadettesPizza2.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/PIZZA%20COOKBOOK/BernadettesPizza2.jpg)
Allow to set up for 5 to 8 minutes and sprinkle with fresh raspberries if desired.
![[Image: BernadettesPizza3.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/PIZZA%20COOKBOOK/BernadettesPizza3.jpg)
Gonna have to work on presentation next time. This is so darn good!! Thanks Maryann!
Bernadette had used raspberry preserves on hers and I did also on the first one I made, but the 2nd one (today) I didn't have anymore, so I used BlackCurrant jam and I like it better - currants are a little tarter than the raspberry preserves I used and it was wonderful!
Bernadette’s Raspberry Chocolate Pizza
Maryann’s friend, Bernadette is responsible for this wonderful dessert pizza.
1 pizza dough, 8 to 10 oz. (1/3 of a batch of Sourdough)
7 oz. box Almond paste
8 T. (1 stick) butter, melted
3 T. sugar
1/2 tsp. ground cinnamon
1 T. flour
1 cup fruit preserves (black raspberry, blackcurrent, your choice)
1 cup white chocolate chips
3/4 to 1 cup fresh raspberries, for garnish
Preheat oven to 450°F.
Grate the almond paste on large hole sides of a grater. Add the paste, butter, sugar, cinnamon and flour to a bowl of a processor. Mix until well blended. Set aside
Roll out pizza dough on a floured work surface to a 9 1/2" X 13 1/2” rectangle (the dough will be very thin). With a fork, dock the surface of the pizza to within 1/2” of the edge.
On a baking sheet, sprinkle cornmeal and carefully lay out the pizza dough onto the sheet. Bake for 7 minutes or until the bottom of the crust is just beginning to get color; remove from oven and quickly drop dollops of the almond paste mixture on the crust. As it melts spread with a spatula until the crust is entirely covered with the melting paste.
![[Image: BernadettesPizza.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/PIZZA%20COOKBOOK/BernadettesPizza.jpg)
With a spatula spread the preserves on top of the almond paste spreading to 1/2" of the edges.
![[Image: BernadettesPizza1.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/PIZZA%20COOKBOOK/BernadettesPizza1.jpg)
Return to oven for 6 minutes or until the crust is brown and the topping is bubbling. Immediately on removing from the oven, sprinkle the white chocolate chips over the ‘pizza.’
![[Image: BernadettesPizza2.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/PIZZA%20COOKBOOK/BernadettesPizza2.jpg)
Allow to set up for 5 to 8 minutes and sprinkle with fresh raspberries if desired.
![[Image: BernadettesPizza3.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/PIZZA%20COOKBOOK/BernadettesPizza3.jpg)
Gonna have to work on presentation next time. This is so darn good!! Thanks Maryann!
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Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com