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Chicken-Artichoke Pizza

Source of Recipe


Unknown






List of Ingredients



• 1 (6-oz.) jar marinated artichoke hearts
  
• 2 medium zucchini and/or yellow summer squash, sliced
  
• 1 small red sweet pepper, chopped
  
• 1 Tbsp olive oil or cooking oil
  
• 1-1/2 cups sliced fresh mushrooms
  
• 2 green onions, sliced
  
• 1 lb. skinless, boneless chicken breasts, cut into cubes
  
• 2 plum tomatoes, sliced
  
• 1 (2-1/4-oz.) can sliced pitted ripe olives
  
• 3 Tbsp vinegar
  
• 1/2 tsp each: garlic powder, seasoned salt, dried oregano (crushed), and dried basil (crushed)
  
• 1 Tbsp cornstarch
  
• 1 16-oz. Italian bread shell (Boboli brand)
  
• 1-1/2 cups shredded Monterey Jack cheese
  
• 1/4 cup grated Parmesan cheese
  






Instructions



1. Drain artichokes; reserve liquid. Cut artichokes into bite-size pieces; set aside.
   
   
2. In a large skillet, cook squash and sweet pepper in hot oil until crisp-tender; remove. Add mushrooms and onion to skillet. Cook till just tender; remove. Cook chicken, HALF at a time, for 2 to 3 minutes or till no longer pink. Return all chicken to skillet. Stir in the artichoke liquid and hearts, tomatoes, olives, vinegar, garlic powder, seasoned salt, oregano and basil.
   
   
3. Combine cornstarch and 1 tablespoon water; add to skillet. Cook and stir until bubbly; cook 1 minute more. Return all vegetables to skillet; stir.
   
   
4. Place bread shell on a greased baking sheet; top with chicken mixture and cheeses. Bake in a 425-degree oven for 10 to 12 minutes.
   
   Let stand 5 minutes.