Chicken Artichoke Pizza
Yield
4 servingsPrep
25 minCook
10 minReady
35 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 ½ | 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 ¼ | ounce |
olives
can, sliced, pitted |
|
| 3 | tablespoons |
white wine vinegar
|
|
| ½ | teaspoon |
garlic powder
|
|
| ½ | teaspoon |
seasoned salt
|
|
| ½ | teaspoon |
oregano
dried |
|
| ½ | teaspoon |
basil
dried |
*
|
| 1 | tablespoon |
cornstarch
mixed with |
|
| 1 | tablespoon |
water
cold |
|
| 1 | each |
boboli shells
large, 12-16 ounces |
* |
| 1 ½ | cups |
monterey jack cheese
shredded |
|
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
artichoke hearts
marinated |
|
| 2 | each |
zucchini
or yellow summer squash, sliced thin |
|
| 1 | each |
sweet red bell peppers
small, red |
|
| 15 | ml |
olive oil
|
|
| 355 | ml |
mushrooms
fresh, sliced |
|
| 2 | each |
scallions, spring or green onions
|
|
| 453.6 | g |
chicken breast halves, boneless, skinless
cubed |
|
| 2 | each |
italian plum (roma) tomatoes
|
|
| 65 | ml/g |
olives
can, sliced, pitted |
|
| 45 | ml |
white wine vinegar
|
|
| 2.5 | ml |
garlic powder
|
|
| 2.5 | ml |
seasoned salt
|
|
| 2.5 | ml |
oregano
dried |
|
| 2.5 | ml |
basil
dried |
*
|
| 15 | ml |
cornstarch
mixed with |
|
| 15 | ml |
water
cold |
|
| 1 | each |
boboli shells
large, 12-16 ounces |
* |
| 355 | ml |
monterey jack cheese
shredded |
|
| 59 | ml |
Parmesan cheese
grated |
|
Directions
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 to 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 pizza pan sprayed with non-stick oil.
Top with chicken mixture and cheese.
Bake in a 425℉ (220℃). oven for 10 to 12 minutes.
Let stand for 5 minutes.
