2 tablespoons olive oil
1 (16 ounce) can tomato paste
2 tablespoons finely chopped onion
2 tablespoons freshly grated Parmesan cheese
1 teaspoon paprika
1 teaspoon dried parsley
1 teaspoon dried rosemary
1 teaspoon dried basil
1/2 teaspoon salt
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 1/2 cups fresh pineapple, sliced
1 cup shredded Mozzarella cheese
1/2 cup chopped pecans
1/2 cup chopped fresh parsley
In a medium bowl, combine the olive oil, tomato paste, onion, cheese, paprika, parsley, rosemary, basil, salt, garlic, oregano, basil and lemon juice. Mix well. Place mixture in a large plastic container. Refrigerate for 2-3 hours.
Remove sauce from container and place on a baking sheet. Cover tightly and refrigerate for several hours.
Preheat oven to 375 degrees F (190 degrees C). Bake as desired.