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

Chutney Pizza with Turkey, Spinach and Gorgonzola

Mild ground turkey and spinach are paired with bold ingredients--mango chutney and Gorgonzola--with great results.

(11)
5 reviews.
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  • prep time 25 min
  • total time 40 min
  • ingredients 11
  • servings 6
 

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)

SAVE ON THIS RECIPE!

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.

Nutritional information

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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.
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