Instructions: Beat egg whites in mixer with paddle until foamy; add almond paste and cream until smooth. Add Boysenberry preserves and mix until fully incorporated. Reserve Boysenberry mixture.

Top each unbaked pizza shell with 1/2 cup of the Boysenberry/egg white mixture, leaving 1/2-inch border. Bake in 400 degree oven for 7 minutes.

Remove from oven, and top each pizza with 6 oz. whole Boysenberries, 3/4 cup toasted almonds and 4 oz. chocolate chips. Return to oven and bake for an additional 7 minutes.

Remove and let cool for fifteen minutes. Serve warm, dusted with confectioners sugar and topped with whipped cream or vanilla ice cream.

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