Ingredients
1
lb lean (at least 90%) ground turkey
2
tablespoons Crisco® Pure Canola Oil
1
can (11 oz) mandarin orange segments, drained, reserving liquid, chopped
1/3
cup sweetened dried cranberries
1/4
cup chopped drained roasted red bell peppers (from a jar)
1/4
cup sliced green olives
1/2
teaspoon garlic powder
1
teaspoon crushed red pepper
1
teaspoon caribbean jerk seasoning
3
tablespoons balsamic vinegar
1/2
cup apricot spreadable fruit
4
tablespoons chopped fresh cilantro
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
3
tablespoons shredded Parmesan cheese
1
cup shredded mozzarella cheese (4 oz)
1
cup shredded mild Cheddar cheese (4 oz)
1/3
cup crumbled feta cheese
Preparation
Heat oven to 425°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray.
In 10-inch skillet, cook turkey in oil over medium heat 5 to 7 minutes, stirring frequently, or until turkey is no longer pink. In large bowl, combine cooked turkey, mandarin oranges, dried cranberries, roasted peppers, olives, garlic powder, crushed red pepper and jerk seasoning; mix well. Remove turkey from skillet; set aside.
To warm skillet, add vinegar and reserved mandarin orange liquid; bring to a boil over medium heat. Stir in apricot fruit spread until blended.
Add turkey mixture to skillet; mix well. Bring to a boil over medium-high heat. Reduce heat; simmer 10 to 15 minutes or until liquid is absorbed. Stir in 2 tablespoons of the cilantro.
Unroll pizza crust dough on cookie sheet; press dough into 13x10-inch rectangle. Bake 6 to 10 minutes or until edges are light brown. Remove from oven. Sprinkle crust with Parmesan cheese. Top with turkey mixture. Top with mozzarella, Cheddar and feta cheeses; sprinkle with remaining 2 tablespoons cilantro.
Bake 10 to 14 minutes or until crust is golden brown and cheeses are melted.
