Apricot Dijon Chicken and Arugula Pizza

Three short-cut ingredients make quick work of a 30-minute chicken dinner pizza. MORE+ LESS-

Bake-Off® Contest 46, 2013

Newmarket, New Hampshire

can Pillsbury™ refrigerated thin pizza crust

1/2

cup apricot preserves

tablespoon whole-grain or country-style Dijon mustard

cups coarsely chopped deli rotisserie chicken

slices package precooked bacon, chopped

cups shredded Gruyère cheese (12 oz)

cups arugula

Hide Images

1

Heat oven to 400°F. Spray large dark cookie sheet with Crisco® Original No-Stick Cooking Spray. Unroll dough on cookie sheet. Bake 8 minutes.
2

Meanwhile, in small microwavable bowl, stir preserves and mustard until well blended. Microwave on High 20 to 30 seconds or until melted.
3

Sprinkle chicken over partially baked crust. Drizzle with apricot-mustard mixture. Top with bacon, 1 1/2 cups of the cheese, arugula and the remaining cheese.
4

Bake 8 to 10 minutes longer or until cheese is melted.