- 12 ounces uncooked bacon, cut into 1/2-inch pieces
- 12 ounces uncooked chorizo sausage links, casings removed
- 1 (13.8 ounce) can Pillsbury® refrigerated classic pizza crust
- 1/4 cup SMUCKER'S® Sweet Orange Marmalade
- 2 tablespoons CRISCO® 100% Extra Virgin or Pure Olive Oil
- 3 tablespoons chopped fresh parsley
- 1 cup dates, coarsely chopped
- 1 1/2 cups shredded Monterey Jack cheese
- 1 large poblano or Anaheim chile, seeded, coarsely chopped
- Heat oven to 425 degrees F. Spray 12-inch pizza pan with CRISCO(R) Original No-Stick Cooking Spray.
- 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.
- 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.
- 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.
- Sprinkle partially baked crust with sausage, bacon and dates. Sprinkle with cheese. Sprinkle chile over cheese; press gently into cheese.
- Bake 7 to 12 minutes longer or until crust is deep golden brown.