Ingredients
- 2 zucchini
- 1 bell pepper (red chopped)
- 1 boboli shell
- 270 gr chicken breast cubed (skinless boneless)
- 190 gr monterey jack cheese (shredded)
- 170 gr artichoke hearts (marinated)
- 130 gr mushrooms (sliced fresh)
- 65 gr pitted ripe olives (sliced)
- 45 ml wine vinegar (white)
- 20 gr parmesan cheese (grated)
- 16 ml cool water
- 16 ml olive oil
- 8 gr cornstarch mixed with
- 2 gr garlic powder
- 1 gr seasoned salt
- 1 gr oregano (dried)
- 1 gr basil (dried)
- 2 slices tomatoes (plum sliced)
- 2 slices green onions (sliced)
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.
