Orange Marmalade-Chorizo Pizza

Seasoned pork sausage and a hint of sweet create a new twist for pizza night. MORE+ LESS-

Bake-Off® Contest 43, 2008

Chicago, Illinois

oz uncooked bacon (about 15 slices), cut into 1/2-inch pieces

oz uncooked chorizo sausage links, casings removed

can (13.8 oz) Pillsbury™ refrigerated classic pizza crust

1/4

cup sweet orange marmalade

tablespoons CRISCO® 100% Extra Virgin or Pure Olive Oil

tablespoons chopped fresh parsley

cup dates, coarsely chopped

1 1/2

cups shredded Monterey Jack cheese (6 oz)

large poblano or Anaheim chile, seeded, coarsely chopped (2/3 cup)

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1

Heat oven to 425°F. Spray 12-inch pizza pan with CRISCO® Original No-Stick Cooking Spray.
2

In 12-inch nonstick skillet, cook bacon over medium heat 10 to 12 minutes, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain bacon drippings from skillet.
3

In same skillet, cook sausage over medium-high heat 10 to 12 minutes, stirring occasionally and breaking up sausage with spoon, until no longer pink. Remove sausage with slotted spoon; drain well on paper towels.
4

Meanwhile, unroll pizza crust dough on pan; press dough to edge of pan. In small bowl, mix marmalade, oil and parsley; spread over dough. Bake 8 to 9 minutes or until crust is golden brown.
5

Sprinkle partially baked crust with sausage, bacon and dates. Sprinkle with cheese. Sprinkle chile over cheese; press gently into cheese.
6

Bake 7 to 12 minutes longer or until crust is deep golden brown.