Chicken Artichoke Pizza

Ingredients

170 gr artichoke hearts
2 zucchini
1 bell pepper
16 ml olive oil
130 gr mushrooms
2 slices green onions
270 gr chicken breast cubed
2 slices tomatoes
65 gr pitted ripe olives
45 ml wine vinegar
2 gr garlic powder
1 gr seasoned salt
1 gr oregano
1 gr basil
8 gr cornstarch mixed with
16 ml cool water
1 boboli shell
190 gr monterey jack cheese
20 gr parmesan cheese

Instructions

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 220ºC . oven for 10-12 minutes. Let stand for 5 minutes.