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Orange Marmalade-Chorizo Pizza

Prep Time: 40 Minute(s)
Cook Time: 15 Minute(s)
Yield: 8 servings


  • 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
  • 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)


  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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Nutrition Facts

Serving Size (1 slice, 1/8 of pizza), Calories 590 (Calories from Fat 290), Total Fat 33g (Saturated Fat 13g, Trans Fat 0g), Cholesterol 70mg, Sodium 1270mg, Total Carbohydrate 49g (Dietary Fiber 2g, Sugars 22g), Protein 24g; Percent Daily Value*: Vitamin A 8%, Vitamin C 50%, Calcium 20%, Iron 15%.

*Percent Daily Values are based on a 2,000 calorie diet.