Ratatouille Pizza with Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The addition of chicken to a quick ratatouille makes a great-tasting and satisfying pizza when put on a crust. Serve with a green salad for a light weekday supper. 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 |
4 garlic cloves, minced |
1 (10-ounce) italian cheese-flavored thin pizza crust (such as boboli) |
1 cup chopped skinless, boneless rotisserie chicken breast meat |
1 cup (4 ounces) preshredded reduced-fat pizza-blend cheese |
3 plum tomatoes, cut into (1/4-inch-thick) slices |
cooking spray |
3 tablespoons finely chopped fresh flat-leaf parsley |
Directions:
1. Preheat oven to 375°.
2. Heat a large nonstick skillet over medium-high heat. Add oil to pan. Add eggplant, bell pepper, and onion; sauté 3 minutes or until eggplant begins to soften. Reduce heat to medium. Add mushrooms, and cook 3 minutes, stirring frequently. Add Italian seasoning, salt, and garlic; cook 1 minute, stirring constantly. Remove from heat.
3. Place crust on a baking sheet. Spread vegetable mixture evenly over crust, leaving a 1/2-inch border. Arrange the chicken over vegetable mixture; sprinkle evenly with cheese. Arrange tomatoes over cheese, and lightly coat with cooking spray. Bake at 375° for 25 minutes or until cheese is bubbly and tomatoes are softened. Sprinkle with parsley.
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