Orange Marmalade-Chorizo Pizza

Ingredients:

•	12 ounces uncooked bacon (about 15 slices), cut into 1/2-inch pieces
•	12 ounces uncooked chorizo sausage links, casings removed
•	1 can (13.8 oz) Pillsbury® refrigerated pizza crust
•	1/4 cup Smucker's® Sweet Orange Marmalade
•	2 tablespoons Crisco® 100% Extra Virgin Olive Oil
OR	Crisco® Pure Olive Oil
•	3 tablespoons chopped fresh parsley
•	1 cup dates, coarsely chopped
•	1 1/2 cups shredded Monterey Jack cheese (6 oz)
•	1 large poblano or Anaheim chile, seeded, coarsely chopped (2/3 cup)

Directions:

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.
	High Altitude (3500-6500 ft)
1	In step 4, bake crust 10 to 11 minutes.
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