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Chutney Pizza with Turkey, Spinach and Gorgonzola

(12)
  6 reviews
  • 25 min prep time
  • 40 min total time
  • 11 ingredients
  • 6 servings
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Mild ground turkey and spinach are paired with bold ingredients--mango chutney and Gorgonzola--with great results.

Bake-Off® Contest 43, 2008
Amy Brnger
Portsmouth, New Hampshire

Ingredients

2
tablespoons unsalted or salted butter
2
cloves garlic, finely chopped
1
box (9 oz) Green Giant™ frozen chopped spinach, thawed, squeezed to drain
1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
8
oz uncooked ground turkey breast
1/4
teaspoon salt
1/4
teaspoon freshly ground pepper
1/4
cup mango chutney
1/4
cup slivered blanched almonds
1
cup crumbled Gorgonzola cheese (4 oz)
2
green onions, thinly sliced (2 tablespoons)

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LOCATION

Steps

  • 1 Heat oven to 425°F. Spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray.
  • 2 In 10-inch nonstick skillet, melt 1 tablespoon of the butter over low heat. Add garlic; cook, stirring occasionally, until tender. Add spinach. Increase heat to medium; cook 2 to 3 minutes, stirring occasionally, until liquid from the spinach has evaporated and mixture is thoroughly heated. Remove spinach mixture to a bowl.
  • 3 Unroll pizza crust dough in pan; press dough to edges of pan. Bake 7 to 10 minutes or until light golden brown.
  • 4 Meanwhile, add remaining 1 tablespoon butter to skillet; melt over medium heat. Add turkey; cook 4 to 6 minutes, stirring frequently, until no longer pink; drain. Stir in salt and pepper; remove from heat.
  • 5 Cut up large fruit pieces in chutney if necessary. Spread chutney evenly over partially baked crust. Top chutney evenly with turkey and spinach mixture. Sprinkle with almonds and cheese.
  • 6 Bake 10 to 12 minutes longer or until cheese is melted and crust is golden brown. Immediately sprinkle with onions. To serve, cut with serrated knife.
  • 1 Heat oven to 425°F. Spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray.
  • 2 In 10-inch nonstick skillet, melt 1 tablespoon of the butter over low heat. Add garlic; cook, stirring occasionally, until tender. Add spinach. Increase heat to medium; cook 2 to 3 minutes, stirring occasionally, until liquid from the spinach has evaporated and mixture is thoroughly heated. Remove spinach mixture to a bowl.
  • 3 Unroll pizza crust dough in pan; press dough to edges of pan. Bake 7 to 10 minutes or until light golden brown.
  • 4 Meanwhile, add remaining 1 tablespoon butter to skillet; melt over medium heat. Add turkey; cook 4 to 6 minutes, stirring frequently, until no longer pink; drain. Stir in salt and pepper; remove from heat.
  • 5 Cut up large fruit pieces in chutney if necessary. Spread chutney evenly over partially baked crust. Top chutney evenly with turkey and spinach mixture. Sprinkle with almonds and cheese.
  • 6 Bake 10 to 12 minutes longer or until cheese is melted and crust is golden brown. Immediately sprinkle with onions. To serve, cut with serrated knife.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
50mg
50%;
Sodium
890mg
890%;
Total Carbohydrate
38g
38%
(Dietary Fiber
2g
2%
  Sugars
8g
8%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
70%;
Vitamin C
0%;
Calcium
15%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011
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