Chicken-Artichoke Pizza

By kjs1010

Ingredients

• 1-6oz jar marinated artichoke hearts
• 2 medium zucchini and or yellow squash sliced
• 1 small red pepper, chopped
• 1 Tbs olive oil
• 1 1/2 cups sliced fresh mushrooms
• 2 greens onions, sliced
• 1 # skinless, boneless chicken breasts, cubed
• 2 plum tomatoes, sliced
• 1-2 1/2 oz can sliced pitted ripe olives
• 3 Tbs vinegar
• 1/2 tsp each garlic powder, oregano, and basil
• 1 Tbs cornstarch
• 1-16 0z Italian bread shell (Boboli)
• 1 1/2 cups monteray jack cheese
• 1/4 cup parmesan cheese

Preparation

Step 1

Drain artichokes, reserve liquid. Cut into bite sized pieces. Set aside.

In large skillet cook squash, red pepper in hot oil until crisp tender. Add mushrooms and onions. Cook until tender. Remove.

Cook chicken 2-3 minutes until no longer pink. Stir in artichoke liquid, artichoke hearts, tomatoes, olives, vinegar and seasonings. Combine cornstarch with 1 Tbs water and add to skillet. Cook and stir until bubbly. Cook 1 minute more. Return all vegetables to skillet. Stir.

Place shell on greased baking sheet. Top with chicken and vegetables. Top with cheeses.

Bake 425 for 10-12 minutes. Let stand 5 minutes before serving.