Day 63 : Raspberry Almond Pizza

Busy day today finally getting caught up on things around the house and going grocery shopping.  For a family that shops once a week going two weeks is crazy and I am so glad to have a full stocked fridge and cupboards again.  Lots of good stuff for recipes to come!

Tonight’s recipe was found on Key Ingredient and OMG is it good!  Definitely use the marscapone if you can find it because it has such a yummy creaminess to it that cream cheese just could never duplicate.  The recipe image that went along with this looked so much prettier than mine turned out with the marscapone spread out in it’s own layer while mine more melted into the jam, but I am quite sure no taste was sacrificed lol.  It didn’t look bad, just not as good as I was aiming for based on the recipe image.  It really is good as is, but if you are feeling adventurous I think the only thing that could make this even better is some nice dark chocolate shaved over the top!

I forgot to put the confectioner’s sugar on top before taking the pics, but did add it afterward.  It is necessary to sweeten the fresh raspberries just a bit.  There wasn’t very exact measurements for a lot of the ingredients to the original recipe, but it’s fine to just eyeball it.  I used a pillsbury crust for this and it worked perfectly.

Raspberry Almond Pizza

Serves : 4                   Time to make : 20 minutes

Ingredients :

  • 1 pound pizza dough
  • melted butter
  • sugar
  • 1/4 cup raspberry jam
  • 1/3 cup marscapone or cream cheese
  • confectioner’s sugar
  • 1/2 tsp. vanilla
  • raspberries
  • toasted almonds

Directions :

  1. Preheat a baking sheet in a 450 degree oven.  Roll out 1 pound pizza dough into a 12-inch round.
  2. Brush with melted butter and sprinkle with sugar.
  3. Bake on the hot baking sheet until golden, about 8 minutes.
  4. Brush with the 1/4 cup raspberry jam, then bake 2 more minutes.
  5. Cool slightly.  Beat 1/3 cup marscapone or cream cheese with 3 T. confectioner’s sugar and 1/2 tsp. vanilla.
  6. Spread over the pizza and top with raspberries, toasted almonds, and confectioner’s sugar.

 

Advertisements
Published in: on March 5, 2011 at 8:53 pm  Comments (1)  
Tags: , , , , , , , , ,

The URI to TrackBack this entry is: https://culinaryexplorer365.wordpress.com/2011/03/05/day-63-raspberry-almond-pizza/trackback/

RSS feed for comments on this post.

One CommentLeave a comment

  1. Looks great. We don’t eat much sugar at our house so I may try it and use honey and xylitol instead. I have a really good gluten free pizza dough mix I can use for it too. Yum. Anything with berries gets me excited!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: