Hawaiian Pizza & Pineapple Rum Punch

This was good, but not as fabulous as the BBQ Chik'n pizza. Next time, I think I'll use barbecue sauce as the base. Mmmm. Use the juice from your pineapple to whip up a glass of pineapple rum punch (recipe follows).

2 frozen pizza crusts
2 heaping tablespoons marinara (or BBQ) sauce
1 can crushed pineapple, well drained
7-8 slices MorningStar bacon, ripped into pieces
1 package Vegan Gourmet mozzarella, shredded

Preheat the oven to 450 degrees. Smear the crusts with a thin layer of sauce. Top with the pineapple, followed by a layer of 'bacon' pieces. Sprinkle the shredded 'cheese' on top of that.

The trick to getting this 'cheese' to melt is to turn up your oven really hot (like 450 degrees) and sort of squish the cheese down onto the pizza. Then put cookie sheets under your pizza so it doesn't burn on the bottom.

Bake for 15 minutes, or until the 'cheese' is melted.

Pineapple Rum Punch

pineapple juice from a can of crushed pineapple
1 shot dark rum
ice cubes

Combine and sip to cool off your mouth while burning it on molten 'cheese'.