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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 3 |
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A delicious and unique pizza that uses Monterey Jack cheese and an unusual sauce made out of artichoke marinade liquid, vinegar, and spices. Adapted from recipe. The original called for a 16 oz Boboli bread shell, but we haven't tried that. 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:
1. Preheat oven to 425°F.
2. Drain artichokes, reserve liquid. Cut artichokes into bite-size pieces and set aside.
3. Cook zucchini, bell pepper, and mushrooms in olive oil in skillet until crisp tender. Remove from skillet.
4. Cook chicken for 2-3 minutes or until no longer pink.
5. Stir in the artichoke liquid and hearts, tomatoes, olives, vinegar, and spices.
6. Combine cornstarch and 1 Tbsp water, add to skillet.
7. Cook and stir until bubbly.
8. Return all vegetables to skillet and stir.
9. Roll pizza dough evenly to fit 12 inch pizza pan that has been sprayed with cooking spray.
10. Assemble pizza: dough, then meat/vegetable mixture, then cheeses.
11. Bake at 425 for 10-12 minutes, then let stand for 5 minutes.
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