Chicken artichoke pizza

Yield: 3 Servings

Ingredients:

6 oz jar marinated artichoke : -hearts
2 md zucchini or yellow summer : squash -- sliced thin
1 sm red bell pepper -- chopped
1 TB olive oil
1 1/2 c sliced fresh mushrooms
2 green onions -- sliced
1 lb skinless boneless chicken : breast -- cubed
2 plum tomatoes -- sliced
2 1/4 oz cn sliced pitted ripe olives
3 TB white wine vinegar
1/2 ts garlic powder
1/2 ts seasoned salt
1/2 ts dried oregano
1/2 ts dried basil
1 TB cornstarch -- mixed with
1 TB cool water
1 lg Boboli shell or thin Bobli : shell -- 12-16 oz. each
1 1/2 c shredded Monterey Jack : cheese
1/4 c grated Parmesan cheese

Instructions:

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 Recipe By : Better Homes and Gardens Prize Tested Recipe/R. Banghart From: Robertal Banghart