Chicken Artichoke Pizza

Recipe Ingredients

6 oz	170g	Marinated artichoke hearts
2 oz	56g	Zucchini - sliced (medium)
1 oz	28g	Red bell pepper - chopped (small)
1 tablespoon	15ml	Olive oil
1 1/2 cups	355ml	Fresh mushrooms - sliced
2		Green onions - sliced
1 lb	454g / 16oz	Boneless skinless chicken breast - cut into cubes
2		Plum tomatoes - sliced
2 1/4 oz	63g	Black olives - pitted, sliced
3 tablespoons	45ml	Vinegar
1/2 teaspoon	2.5ml	Garlic powder
1/2 teaspoon	2.5ml	Seasoned salt
1/2 teaspoon	2.5ml	Dried oregano - crushed
1/2 teaspoon	2.5ml	Dried basil - crushed
1 tablespoon	15ml	Cornstarch
1		Boboli pizza crust - (16 oz)
1 1/2 cups	219g / 7.7oz	Monterey Jack cheese - shredded
1/4 cup	36g / 1.3oz	Grated Parmesan cheese

Recipe Instructions

Drain artichokes; reserve liquid. Cut artichokes into bite-size pieces; set aside.

In a large skillet cook squash and sweet pepper in hot oil until crisp tender; remove. Add mushrooms and onion to skillet. Cook until just tender; remove. Cook chicken, half at a time, for 2 to 3 minutes, or until 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. Combine cornstarch and 1 tablespoon water; add to skillet. Cook and stir until bubbly; cook 1 minute more.

Return all vegetables to skillet; stir. 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.

Source:
Better Homes And Gardens Magazine - ???, 199? issue - submitted by Anji Pickett, Seattle, WA

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