Orange-Chicken-Chipotle Pizza

Mandarin oranges and chipotle chiles flavor this anything-but-ordinary pizza, made easy with a refrigerated crust. MORE+ LESS-

By Pillsbury Kitchens

February 25, 2008

Bake-Off® Contest 41, 2004

Paducah, Kentucky

(13.8-oz.) can Pillsbury™ refrigerated classic pizza crust

tablespoons extra-virgin olive oil

large onion, quartered, sliced

(4-oz.) boneless skinless chicken breast halves, cut into 1/2-inch pieces

1/3

cup orange marmalade

teaspoon seasoned salt

teaspoon ground cumin

to 3 chipotle chiles in adobo sauce (from 7-oz. can), finely chopped

(11-oz.) can mandarin orange segments, well drained on paper towels

oz. (1 cup) shredded Monterey Jack cheese

oz. (1 cup) shredded sharp Cheddar cheese

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1

Heat oven to 425°F. Lightly spray 14-inch pizza pan with cooking spray. Unroll dough; place on sprayed pan. Starting at center, press out dough to edge of pan. Bake at 425°F. for 6 to 8 minutes or just until crust begins to brown.
2

Meanwhile, in 10-inch skillet, heat oil over medium heat until hot. Add onion; cook 6 to 8 minutes, stirring frequently, until caramelized.
3

Remove partially baked crust from oven; reduce oven temperature to 375°F. Add chicken to skillet; cook 5 to 6 minutes, stirring frequently, until chicken is no longer pink in center. Stir in marmalade, seasoned salt, cumin, chipotle chiles and mandarin orange segments. Remove from heat; cool 1 minute.
4

Spread chicken mixture evenly over crust. Sprinkle both cheeses over top.
5

Return to oven; bake at 375°F. for 10 to 13 minutes or until cheese is melted and crust is deep golden brown. Cut into wedges.