Raspberry Almond Pizza Recipes

RASPBERRY-ALMOND PIE

Steps:

• Place an oven rack in the center of the oven and preheat to 425 degrees F. Liberally butter the tart pan.
• For the crust: Pulse the all-purpose flour, almond flour and salt in a food processor. Add the butter and pulse until the mixture forms a coarse meal. With the food processor running, gradually add the iced water until the mixture forms a ball. Add extra water 1 teaspoon at a time, if the mixture is too thick. Form the dough into an 8-by-3-inch rectangle and wrap in plastic. Refrigerate for 30 minutes.
• Roll the dough into a 14-by-10-inch rectangle on a lightly floured surface. Place the dough in the tart pan and trim any excess dough from the top of the pan. Reserve the excess dough. Prick the dough all over, using the tines of a fork. Bake until the crust is light golden, about 15 minutes. Cool for 10 minutes.
• For the filling: Combine the butter, almond paste, eggs, flour, agave and almond extract in a food processor. Blend until smooth. Spread the filling evenly over the cooled crust, using a spatula.
• In a medium bowl, toss the raspberries and agave together until coated. Gently press the raspberries into the filling in a single layer.
• On a lightly floured work surface, roll out the excess dough into an 8-inch circle, about 1/8-to-1/4-inch thick. Cut out pieces of dough using a cookie cutter and place randomly on top of the raspberries. Brush with the beaten egg. Bake until the filling is slightly puffed and the pastry is golden, about 25 minutes. Cool completely on a wire rack, about 1 hour. Refrigerate for at least 1 hour before serving.
• Cut into slices and serve.

RASPBERRY-ALMOND PIZZA

Steps:

• Preheat a baking sheet in a 450 degrees F oven. Roll out 1 pound pizza dough into a 12-inch round. Brush with melted butter and sprinkle with sugar. Bake on the hot baking sheet until golden, about 8 minutes. Brush with 1/4 cup raspberry jam, then bake 2 more minutes. Cool slightly. Beat 1/3 cup mascarpone or cream cheese with 3 tablespoons confectioners' sugar and 1/2 teaspoon vanilla. Spread over the pizza and top with raspberries, toasted almonds and confectioners' sugar.

RASPBERRY ALMOND KRINGLE

Steps:

• Add raspberries to a heavy sauce pot and crush them slightly using a wooden spoon.
• Add the sugars and almond extract and stir until combined.
• On medium-low, heat mixture until temperature reaches about 215-220 degrees (~12-15 minutes). Stir often while heating so that the filling does not burn.
• Transfer filling to a clean container and place in refrigerator to cool.
• Using a pastry cutter or two forks, cut the butter into the flour.
• Place butter-flour mixture in the bowl of a countertop mixer with the paddle attached.
• Add salt, yeast, sugar, milk, and egg and beat on low until smooth. (Dough will be slightly sticky.)
• Cover and refrigerate for at least an hour (can refrigerate overnight).
• Turn dough onto a generously floured countertop and sprinkle more flour on top.
• Roll dough into approximately a 25"x10" rectangle. (If dough sticks to counter or rolling pin, add more flour.)
• Spread the Raspberry Filling down the center of the dough.
• Fold each side of the dough over the filling and pinch the seam closed.
• Join the two ends together to form an oval shape and pinch the ends together.
• Sprinkle sliced almonds around top of the kringle. (Hint: Spray the dough with a little water before adding the almonds. The water will help the almonds stick.)
• Cover and let rise in a warm (~80 degree) location for about 30-45 minutes.
• Bake at 350 degrees for 28-32 minutes or until top is golden brown.
• While kringle is cooling, make the Icing by mixing the powdered sugar, water, and vanilla extract in a small bowl until smooth.
• Once kringle has cooled slightly, drizzle with Icing.