Chicken Artichoke Pizza

Ingredients

• 6 ounce artichoke hearts marinated
• 2 each zucchini or yellow summer squash
• sliced thin
• 1 each sweet red bell peppers small
• red
• 1 tablespoon olive oil
• 1 1/2 cups mushrooms fresh
• sliced
• 2 each scallions
• spring or green onions
• 1 pound chicken breast halves
• boneless
• skinless cubed
• 2 each italian plum (roma) tomatoes
• 2 1/4 ounce olives can
• sliced
• pitted
• 3 tablespoons white wine vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon oregano dried
• 1/2 teaspoon basil dried
• 1 tablespoon cornstarch mixed with
• 1 tablespoon water cold
• 1 each boboli shells large
• 12-16 ounces
• 1 1/2 cups monterey jack cheese shredded
• 1/4 cup parmesan
• parmigiano-reggiano cheese
• grated grated

Instructions

1. Drain artichokes, reserving liquid.
2. Cut artichokes into bite-size pieces.
3. Set aside.
4. In large skillet, cook squash and peppers in hot oil until crisp- tender.
5. Remove.
6. Add mushrooms and onions to skillet.
7. Cook until just tender.
8. Remove.
9. Cook chicken for 2 to 3 minutes until no longer pink.
10. Stir in artichoke liquid and hearts, tomatoes, olives, vinegar, garlic powder, seasoned salt, oregano and basil.
11. Combine cornstarch and water.
12. Add to skillet.
13. Cook and stir until bubbly.
14. Cook for 1 minutes more.
15. Return all vegetables to skillet.
16. Stir.
17. Place Bobli shell on pizza pan sprayed with non-stick oil.
18. Top with chicken mixture and cheese.
19. Bake in a 425F (220C).
20. oven for 10 to 12 minutes.
21. Let stand for 5 minutes.