Ratatouille Pizza With Chicken

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

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

Recipe

• 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 ½ 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.