PINEAPPLE & RASPBERRY MASCARPONE PIZZA
PREP TIME: 10 mins
COOK TIME: 15 mins
FOR THE COULIS
1 can of Del Monte Gold® Pineapple Chunks
1 lime, juice, and zest
2 tbsp icing sugar
FOR THE PIZZA
1 packet pizza base mixture
250g mascarpone cheese
1 tbsp icing sugar
40g pistachios, roughly chopped
A handful of mint leaves
Drain the Del Monte Gold® pineapple reserving the juice - set aside the chunks for the pizza. Place the pineapple juice into a saucepan along with the other coulis ingredients. Bring to the boil and allow to simmer for 7 - 10 minutes.
Sieve the coulis through a fine sieve to remove the raspberry seeds. Return to a clean pan and simmer and reduce for a further 5 minutes to create a thick, glossy sauce. Set aside to cool until ready to serve.
Make and bake the pizza base according to packet instructions. Remove from the oven and allow to cool slightly. In a bowl, combine the mascarpone and icing sugar. Spread over the pizza base and scatter with the reserved pineapple chunks, raspberries, pistachios, and mint leaves.
Finish with a drizzle of coulis and sprinkling of icing sugar.