The 12 inch Italian bread shell makes a convenient crust for this top prize pizza

1 (6 oz.) jar marinated artichoke hearts
2 med. zucchini and or yellow summer squash, sliced
1 sm. red sweet pepper, chopped
1 tbsp. olive oil or cooking oil
1 1/2 c. sliced fresh mushrooms
2 green onions, sliced
1 lb. skinless, boneless chicken breasts, cut into cubes
2 plum tomatoes, sliced
1 (2 1/4 oz.) can sliced pitted ripe olives
3 tbsp. vinegar
1/2 tsp. each garlic powder; seasoned salt; dried oregano, crushed; and dried basil, crushed
1 tbsp. cornstarch
1 (16 oz.) Italian bread shell (Boboli brand)
1 1/3 c. shredded Monterey Jack cheese
1/4 c. grated Parmesan cheese

Drain artichokes; reserve liquid. Cut artichokes into bite size pieces; set aside. In a large skillet cook squash and sweet pepper in hot oil until crisp tender; remove. Add mushrooms and onion to skillet. Cook until just tender; remove. Cook chicken, half at a time, for 2 to 3 minutes or until no longer pink. Return all chicken to skillet. Stir in the artichoke liquid and hearts, tomatoes, olives, vinegar, garlic powder, seasoned salt, oregano, and basil. Combine cornstarch and 1 tablespoon water; add to skillet. Cook and stir until bubbly; cook for 1 minutes more. Return all vegetables to skillet; stir. Place bread shell on a greased baking sheet; top with chicken mixture and cheeses. Bake in a 425 oven for 10 to 12 minutes. let stand for 5 minutes. Makes 6 to 8 servings.

Nutrition information per serving: 496 cal. (41% from fat), 23 g fat, 46 mg chol., 33 g pro., 42 g carbo., 3 g dietary fiber, 964 mg sodium