Godiva White Chocolate Apricot Almond Pizza
1/2 cup almonds, toasted
1/2 cup unsalted shelled pistachios
1/2 cup dried cranberries or dried cherries (we used the cherries)
1/3 cup toasted rice cereal
1/4 cup dried apricots
10 (1 1/2 ounce) Godiva ivory chocolate bars, chopped up
1/4 cup dried pineapple or dried papayas, cut into 1/16inch wide strips
18 whole dried apricots
Line 2 baking sheets with aluminum foil.
Trace 8" circle on each piece of foil, using an 8" cake pan as a guide.
Combine 1/4 cup almonds, 1/4 cup pistachios and 1/4 cup cranberries or cherries,
rice cereal and chopped apricots in a bowl.
Place the solid ivory in microwave-safe bowl.
Microwave at medium (50% power) for 1 minute.
Stir.
Microwave for 30 seconds more or until chocolate softens.
Stir until smooth.
Stir in nut/fruit mixture.
Place half in center of each 8" circle.
Spread each into an 8" circle.
Garnish with remaining almonds, pistachios and cranberries or cherries.
Top with whole apricots and papaya or pineapple strips.
Refrigerate pizza about 30 minutes or until they just begin to harden.
Cut each pizza into 8 wedges, using a sharp thin-bladed knife.
Allow pizzas to set completely at room temperature or in the refrigerator before
removing from foil.
Store pizza slices between layers of waxed paper or aluminum foil in airtight
container in a cool place for up to 2 weeks.
# To quickly toast almonds, spread them on microwave-safe plate. Microwave on
high(100% power) for 1 minute. Stir. Microwave 30 seconds more or until toasted.