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Chicken Artichoke Pizza
Recipe By : Better Homes and Gardens Prize Tested Recipe/R. Banghart
Serving Size : 3 Preparation Time :0:00
Categories : Artichokes Cheese
Chicken Main Dishes
Pizza Tomatoes
Amount Measure Ingredient -- Preparation Method
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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
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NOTES : Per serving: 496 cals., 23 g. fat, 46 mg. chol.
Delicious recipe. Preparation takes quite a bit of time.
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