- 2 tablespoons LAND O LAKES® Unsalted or Salted Butter
- 2 cloves garlic, finely chopped
- 1 (9 ounce) box Green Giant® frozen spinach, thawed, squeezed to drain
- 1 (13.8 ounce) can Pillsbury® refrigerated classic pizza crust
- 8 ounces uncooked ground turkey breast
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup mango chutney
- 1/4 cup Fisher® Chef's Naturals® Slivered Blanched Almonds
- 1 cup crumbled Gorgonzola cheese
- 2 green onions, thinly sliced
- Heat oven to 425 degrees F. Spray 13×9-inch pan with CRISCO(R) Original No-Stick Cooking Spray.
- 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.
- Unroll pizza crust dough in pan; press dough to edges of pan. Bake 7 to 10 minutes or until light golden brown.
- 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.
- 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.
- 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.