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Rating: 4.5 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Carla Fitzgerald Williams
Recipe by Cooking Light June 2004

Gallery

Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

249 calories; calories from fat 30%; fat 8.3g; saturated fat 3.9g; mono fat 2g; poly fat 0.8g; protein 18.1g; carbohydrates 26.3g; fiber 1.8g; cholesterol 33mg; iron 2mg; sodium 409mg; calcium 273mg.
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