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