Ratatouille Pizza with Chicken

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

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.