Chicken artichoke pizza

 
                          Chicken Artichoke Pizza
 
 Recipe By     : Better Homes and Gardens Prize Tested Recipe/R. Banghart
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Artichokes                       Cheese
                 Chicken                          Main Dishes
                 Pizza                            Tomatoes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      ounce jar     marinated artichoke hearts
    2      medium        zucchini or yellow summer squash -- sliced thin
    1      small         red bell pepper -- chopped
    1      tablespoon    olive oil
    1 1/2  cups          sliced fresh mushrooms
    2                    green onions -- sliced
    1      pound         skinless boneless chicken breast -- cubed
    2                    plum tomatoes -- sliced
    2 1/4  ounce can     sliced pitted ripe olives
    3      tablespoons   white wine vinegar
      1/2  teaspoon      garlic powder
      1/2  teaspoon      seasoned salt
      1/2  teaspoon      dried oregano
      1/2  teaspoon      dried basil
    1      tablespoon    cornstarch -- mixed with
    1      tablespoon    cool water
    1      large         Boboli shell or thin Bobli shell -- 12-16 oz. each
    1 1/2  cups          shredded Monterey Jack cheese
      1/4  cup           grated Parmesan cheese
 
 Drain artichokes, reserving liquid. Cut artichokes into bite-size pieces.
 Set aside. In large skillet, cook squash and peppers in hot oil until
 crisp-tender. Remove. Add mushrooms and onions to skillet. Cook until just
 tender. Remove. Cook chicken for 2-3 minutes until no longer pink. Stir in
 artichoke liquid and hearts, tomatoes, olives, vinegar, garlic powder,
 seasoned salt, oregano and basil. combine cornstarch and water. Add to
 skillet. cook and stir until bubbly. Cook for 1 minutes more. Return all
 vegetables to skillet. Stir. Place Bobli shell on Pam sprayed Pizza pan. Top
 with chicken mixture and cheese. Bake in a 425 F. oven for 10-12 minutes.
 Let stand for 5 minutes. Posted by bobbi744@sojourn.com 
 
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 NOTES : Per serving: 496 cals., 23 g. fat, 46 mg. chol. 
 Delicious recipe. Preparation takes quite a bit of time.