Ratatouille Pizza With Chicken |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Cooking Light Ingredients:
1 teaspoon olive oil |
1 japanese eggplant, halved lengthwise and cut into 1/4 inch thick slices |
1 red bell pepper, cut into 1/4 inch strips |
1/2 small red onion, thinly sliced |
1 cup sliced mushrooms |
3/4 teaspoon dried italian seasoning |
1/4 teaspoon salt (to taste) |
4 garlic cloves, minced |
1 (10 ounce) prepared pizza crust (boboli) |
1 cup chopped rotisserie-cooked boneless skinless chicken breast |
1 cup shredded pizza-blend cheese |
3 plum tomatoes, cut into 1/4 inch thick slices |
3 tablespoons finely chopped fresh flat-leaf parsley |
Directions:
1. Preheat oven to 375°; heat a large nonstick skillet over med-high heat.
2. Add oil to skillet; then add in eggplant, bell pepper, and onion; stir/saute 3 minutes or until eggplant begins to soften.
3. Decrease heat to medium; add in mushrooms; cook 3 minutes, stirring often.
4. Add in Italian seasoning, salt, and garlic; cook 1 minute; stirring constantly; remove from heat.
5. Place crust on a baking sheet; spread vegetable mixture evenly over crust, leaving a 1/2 inch border.
6. Distribute chicken over vegetable mixture; sprinkle evenly with cheese.
7. Arrange tomato slices over cheese, and lightly coat with cooking spray.
8. Bake for 25 minutes or until cheese is bubbly and tomatoes are softened.
9. Sprinkle with parsley.
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