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.
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.
we really enjoyed. A couple of minor changes - I used a bread machine part whole wheat crust, fresh herbs instead of dried because I had them, and reduced fat mozzarella because my store didn't have the blend. Served with a salad. My chicken was some leftover grilled chicken. Tasted like a specialty pizza in the better pizza restaurants. Great flavor and we managed to stop at two pieces each - it was pretty substantial.
I made this last night and it was OUTSTANDING! Just bought a routisserie chicken and added that to the veggies. I didn't bake the entire time as I noticed the crust was getting a little too crispy - baked for about 21 minutes instead of 25. Also used whole wheat crust. Will definitely be making again!
I loved this recipe! I found Boboli whole wheat crust instead of cheese-flavored, used a regular eggplant, and added lots of dried oregano and basil instead of just the Italian seasoning. I must confess I also topped my piece with salt and parmesan cheese along with the fresh parsley (it WAS a tad bit under flavored without the added salt).Since you'll have leftover Rotisserie Chicken, use the rest to make Cooking Light's delicious Lemony Orzo Salad with Rotisserie Chicken from the July/2010 issue! This recipe would also be great without the chicken for a veggie option as it doesn't add TOO much flavor! Served with side of fresh mixed herb baby greens and drizzle of fat-free balsamic dressing. Was delicious on the plate together! My meat-loving boyfriend LOVED it too!
I'm speechless that this recipe is not rated higher. I worried about a pizza with no sauce, eggplant and mushrooms (both which I'm not sure I care for), but it was absolutely fabulous. I raved between each bite and even invited my mom over to try it. One of my favorite Cooking Light recipes so far; wish more people liked it.
This was a good pizza that I made with some changes. I only found "regular" eggplant, not Japanese, and skipped the chicken altogether. I used the veggies to top a homemade pizza crust which gets baked at 500 degrees or hotter, but it didn't dry out for me. My guest loved it!
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