Chicken Artichoke Pizza

Yields:	4 servings
Rate this Recipe

	Preparation	25 minutes
	Cooking	10 minutes
	Ready In	35 minutes

Ingredients

6	ounce	artichoke hearts	marinated
2	each	zucchini	or yellow summer squash, sliced thin
1	each	sweet bell pepper	small, red
1	tablespoon	olive oil
1 1/2	cups	mushrooms	fresh, sliced
2	each	scallions, spring or green onions
1	pound	chicken breast halves, boneless and skinless	cubed
2	each	italian plum (roma) tomatoes
2 1/4	ounce	olives	can, sliced, pitted
3	tablespoons	white wine vinegar
1/2	teaspoon	garlic powder
1/2	teaspoon	seasoned salt
1/2	teaspoon	oregano	dried
1/2	teaspoon	basil	dried
1	tablespoon	cornstarch	mixed with
1	tablespoon	water	cold
1	each	boboli shells	large, 12-16 ounces
1 1/2	cups	monterey jack cheese	shredded
1/4	cup	parmesan, parmigiano-reggiano cheese, grated	grated

Directions

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 pizza pan sprayed with non-stick oil.

Top with chicken mixture and cheese.

Bake in a 425 F. oven for 10-12 minutes.

Let stand for 5 minutes.

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Member Review

Sauce Chien

I started an old Haitian recepe i knew for this hot relish and co9uld not remember the rest so i used this recepe to complete it and it is perfect the vinegar can be replaced with lime juice or red wine vinegar great recepe though

Reviewed by taj0513

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