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10 minutes

Cooking Time:
15 minutes


• 1 can of Del Monte Gold® Pineapple Chunks
• 100g raspberries
• 1 lime, juice and zest
• 2 tbsp icing sugar
• 1 packet pizza base mixture
• 250g mascarpone cheese
• 1 tbsp icing sugar
• 50g raspberries
• 40g pistachios, roughly chopped
• Handful of mint leaves


1)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. 2)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. 3)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. 4)Finish with a drizzle of coulis and sprinkling of icing sugar.

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