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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.
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