Ratatouille Pizza with Chicken

Ratatouille Pizza with Chicken Recipe
Randy Mayor; Melanie J. Clarke
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.
4

Worthy of a special occasion

Yield:

6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 249
Caloriesfromfat 30 %
Fat 8.3 g
Satfat 3.9 g
Monofat 2 g
Polyfat 0.8 g
Protein 18.1 g
Carbohydrate 26.3 g
Fiber 1.8 g
Cholesterol 33 mg
Iron 2 mg
Sodium 409 mg
Calcium 273 mg

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

Preparation

Preheat oven to 375°.

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.

Note:

Carla Fitzgerald Williams,

June 2004
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