Ingredients
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
2
tablespoons extra-virgin olive oil
1
large onion, quartered, sliced
3
(4-oz.) boneless skinless chicken breast halves, cut into 1/2-inch pieces
1/3
cup orange marmalade
1
teaspoon seasoned salt
1
teaspoon ground cumin
1
to 3 chipotle chiles in adobo sauce (from 7-oz. can), finely chopped
1
(11-oz.) can mandarin orange segments, well drained on paper towels
4
oz. (1 cup) shredded Monterey Jack cheese
4
oz. (1 cup) shredded sharp Cheddar cheese
Preparation
Heat oven to 425°F. Lightly spray 14-inch pizza pan with cooking spray. Unroll dough; place on sprayed pan. Starting at center, press out dough to edge of pan. Bake at 425°F. for 6 to 8 minutes or just until crust begins to brown.
Meanwhile, in 10-inch skillet, heat oil over medium heat until hot. Add onion; cook 6 to 8 minutes, stirring frequently, until caramelized.
Remove partially baked crust from oven; reduce oven temperature to 375°F. Add chicken to skillet; cook 5 to 6 minutes, stirring frequently, until chicken is no longer pink in center. Stir in marmalade, seasoned salt, cumin, chipotle chiles and mandarin orange segments. Remove from heat; cool 1 minute.
Spread chicken mixture evenly over crust. Sprinkle both cheeses over top.
Return to oven; bake at 375°F. for 10 to 13 minutes or until cheese is melted and crust is deep golden brown. Cut into wedges.
