Chicken Artichoke Pizza Recipe

Name: Chicken Artichoke Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounce artichoke hearts marinated; 2 each zucchini or yellow summer squash, sliced thin; 1 each sweet red bell peppers small, red; 1 tablespoon olive oil; 1 1/2 cups mushrooms fresh, sliced; 2 each scallions, spring or green onions; 1 pound chicken breast halves, boneless, skinless cubed; 2 each italian plum (roma) tomatoes; 2 1/4 ounce olives can, sliced, pitted; 3 tablespoons white wine vinegar; 1/2 teaspoon garlic powder; 1/2 teaspoon seasoned salt; 1/2 teaspoon oregano dried; 1/2 teaspoon basil dried; 1 tablespoon cornstarch mixed with; 1 tablespoon water cold; 1 each boboli shells large, 12-16 ounces; 1 1/2 cups monterey jack cheese shredded; 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated

Servings: persons

6 ounce artichoke hearts marinated
2 each zucchini or yellow summer squash, sliced thin
1 each sweet red bell peppers small, red
1 tablespoon olive oil
1 1/2 cups mushrooms fresh, sliced
2 each scallions, spring or green onions
1 pound chicken breast halves, boneless, skinless cubed
2 each italian plum (roma) tomatoes
2 1/4 ounce olives can, sliced, pitted
3 tablespoons white wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon oregano dried
1/2 teaspoon basil dried
1 tablespoon cornstarch mixed with
1 tablespoon water cold
1 each boboli shells large, 12-16 ounces
1 1/2 cups monterey jack cheese shredded
1/4 cup parmesan, parmigiano-reggiano cheese, grated grated

1
Drain artichokes, reserving liquid.
2
Cut artichokes into bite-size pieces.
3
Set aside.
4
In large skillet, cook squash and peppers in hot oil until crisp- tender.
5
Remove.
6
Add mushrooms and onions to skillet.
7
Cook until just tender.
8
Remove.
9
Cook chicken for 2 to 3 minutes until no longer pink.
10
Stir in artichoke liquid and hearts, tomatoes, olives, vinegar, garlic powder, seasoned salt, oregano and basil.
11
Combine cornstarch and water.
12
Add to skillet.
13
Cook and stir until bubbly.
14
Cook for 1 minutes more.
15
Return all vegetables to skillet.
16
Stir.
17
Place Bobli shell on pizza pan sprayed with non-stick oil.
18
Top with chicken mixture and cheese.
19
Bake in a 425F (220C).
20
oven for 10 to 12 minutes.
21
Let stand for 5 minutes.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 6 ounce artichoke hearts marinated, 2 each zucchini or yellow summer squash, sliced thin, 1 each sweet red bell peppers small, red, 1 tablespoon olive oil, and more.

Yes, Chicken Artichoke Pizza falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Artichoke Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions