Who said the best pizza is pesto & artichoke pizza?Â I feel that Godiva is going to change my mind with this White Chocolate Apricot Almond Truffle Pizza recipe, despite the mouthful recipe name.Â Enjoy making this fun truffle candy this weekend, a perfect Saturday endeavor.
- 1/2 cup whole almonds, toasted
- 1/2 cup shelled unsalted pistachios
- 1/2 cup dried cranberries
- 1/3 cup toasted rice cereal
- 1/4 cup chopped dried apricots
- 10 bars (1.5 ounces each) Godiva Solid Ivory, cut up
- 18 whole dried apricots
- 1/4 cup dried papaya or pineapple, cut into 1/16-inch-wide strips
Line 2 baking sheets with aluminum foil. Trace 8-inch circle on each piece of foil, using an 8-inch cake pan as a guide.
Combine 1/4 cup almonds, 1/4 cup pistachios and 1/4 cup cranberries, rice cereal and chopped apricots in a bowl.
Place the solid ivory in a 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-inch circle. Spread each into an 8-inch circle. Garnish with remaining almonds, pistachios and cranberries. Top with whole apricots and papaya strips.
Refrigerate pizzas 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 an airtight container in a cool place for up to 2 weeks.