Preparation:

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.