Artichoke Chicken Pizza
- Ready In:
- 40mins
- Ingredients:
- 17
- Yields:
-
8 slices
ingredients
- 6 ounces marinated artichoke hearts
- 1 medium zucchini or 1 medium summer squash
- 1 small red bell pepper
- 1 tablespoon olive oil
- 1 1⁄2 cups mushrooms, sliced
- 1 -2 boneless skinless chicken breast, cut into cubes
- 2 plum tomatoes, sliced or 2 cherry tomatoes
- 2 ounces black olives, sliced (optional)
- 3 tablespoons vinegar
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon seasoning salt (optional)
- 1⁄2 teaspoon dried oregano, crushed
- 1⁄2 teaspoon dried basil, crushed
- 1 tablespoon cornstarch
- 1 frozen bread dough, loaf thawed
- 1 1⁄3 cups monterey jack cheese
- 1⁄4 cup parmesan cheese, grated
directions
- Preheat oven to 425°F.
- Drain artichokes, reserve liquid. Cut artichokes into bite-size pieces and set aside.
- Cook zucchini, bell pepper, and mushrooms in olive oil in skillet until crisp tender. Remove from skillet.
- Cook chicken for 2-3 minutes or until no longer pink.
- Stir in the artichoke liquid and hearts, tomatoes, olives, vinegar, and spices.
- Combine cornstarch and 1 Tbsp water, add to skillet.
- Cook and stir until bubbly.
- Return all vegetables to skillet and stir.
- Roll pizza dough evenly to fit 12 inch pizza pan that has been sprayed with cooking spray.
- Assemble pizza: dough, then meat/vegetable mixture, then cheeses.
- Bake at 425 for 10-12 minutes, then let stand for 5 minutes.
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