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Randy Mayor; Melanie J. Clarke Photo by: Randy Mayor; Melanie J. Clarke

Ratatouille Pizza with Chicken

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.

Cooking Light JUNE 2004

  • Yield: 6 servings

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.

Nutritional Information

Amount per serving
  • Calories: 249
  • Calories from fat: 30%
  • Fat: 8.3g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.8g
  • Protein: 18.1g
  • Carbohydrate: 26.3g
  • Fiber: 1.8g
  • Cholesterol: 33mg
  • Iron: 2mg
  • Sodium: 409mg
  • Calcium: 273mg
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Ratatouille Pizza with Chicken recipe

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