12oz uncooked bacon (about 15 slices), cut into 1/2-inch pieces
12oz uncooked chorizo sausage links, casings removed
1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1/4 cup McCutcheon’s 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 (6 oz)
1 large poblano or Anaheim chile, seeded, coarsely chopped (2/3 cup)
Heat oven to 425°F. Spray 12-inch pizza pan with CRISCO® 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.