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| 6 x ca. 30 g | Marinated artichoke hearts |
| 2 mittel | Zucchini or yellow summer squash; sliced thin |
| 1 klein | red bell pepper chopped |
| 1 Esslöffel | olive oil |
| 1 1/2 Tasse | mushrooms sliced fresh |
| 2 | green onions sliced |
| 1 x ca. 450 g | Skinless boneless chicken breast; cubed |
| 2 | Plum tomatoes; sliced |
| 2 1/4 x ca. 30 g | ripe olives pitted, sliced |
| 3 Esslöffel | white wine vinegar |
| 1/2 Teelöffel | garlic powdered |
| 1/2 Teelöffel | salt seasoned |
| 1/2 Teelöffel | oregano dried |
| 1/2 Teelöffel | basilicum dried |
| 1 Esslöffel | Cornstarch; mixed with |
| 1 Esslöffel | Cool water |
| 1 gross | Boboli shell or thin Bobli shell; 12-16 oz. each |
| 1 1/2 Tasse | monterey jack cheese shredded |
| 1/4 Tasse | parmesan grated |
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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
Preparation takes quite a bit of time.
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