Ingredients
3/4
cup turbinado sugar (raw sugar)
1
can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1
jar (12 oz) orange marmalade
2
tablespoons Crisco® Light Olive Oil
3/4
cup sweetened dried cranberries
3/4
cup dark chocolate chips
3/4
cup sliced almonds
Preparation
Heat oven to 400°F. Spray 15x10-inch nonstick or dark pan with sides with Crisco® Original No-Stick Cooking Spray. Sprinkle pan evenly with 1/4 cup of the sugar. Unroll dough over sugar. Press dough to edges of pan. Pinch dough to form rim, crimping edge as desired.
In small bowl, mix marmalade and oil; spoon and spread over dough. Sprinkle evenly with cranberries, chocolate chips and almonds; press lightly into dough. Sprinkle with remaining 1/2 cup sugar.
Bake 12 to 18 minutes or until edges are golden brown. Cool at least 20 minutes. Serve warm or cool.
