Raspberry-Chipotle Barbecue Chicken Pizza

Pillsbury is accepting entries for the 44th Bake-Off. This is also the 60th anniversary of the cooking competition, which began in 1949 and now is held every other year.

As in recent years, the top prize is $1 million. Contest organizers will scrutinize a massive number of entries (they won’t be more specific than “tens of thousands”) to come up with 100 finalists, who will meet and compete in Orlando, Fla., in April 2010.

This year’s categories are Breakfast and Brunches, Entertaining Appetizers, Dinner Made Easy and Sweet Treats. Recipes must be submitted online by April 20 of this year.

Complete rules and entry forms are at Bakeoff.com.

Here’s a recipe to inspire you. It won Patricia Kalb of Albuquerque, N.M., a spot as a finalist in the Dinner Made Easy category in the 2008 contest.

Raspberry-Chipotle Barbecue Chicken Pizza
Yield: 6 servings

1 (13.8-ounce) can Pillsbury® refrigerated classic pizza crust
1/4 cup Smucker’s® red raspberry preserves
1/4 cup hickory smoke-flavored barbecue sauce (or other favorite flavor)
2 teaspoons chopped chipotle chiles in adobo sauce (from 7-ounce can)
1 (6-ounce) package refrigerated grilled chicken breast strips, cubed
1/2 medium red onion, cut into thin strips
1 1/2 cups shredded mozzarella cheese (6 ounces)
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh cilantro

Heat oven to 425 degrees. Lightly spray 13×9-inch pan with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough in pan; press dough to edges of pan.

In small bowl, mix preserves, barbecue sauce and chiles. Spread mixture evenly over dough to within 1/4 inch of edges. Top with chicken, onion and cheeses.

Bake 12 to 20 minutes or until cheeses are melted and edges are deep golden brown. Sprinkle with cilantro.

Per serving: 370 calories; 10g fat; 5g sat fat; 45mg cholesterol; 840mg sodium; 230mg potassium; 47g carbs; no fiber; 23g protein.