Randy Mayor; Melanie J. Clarke
6 servings

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.

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 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.

Ratings & Reviews

mja489's Review

September 26, 2011
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.

AndiMW44's Review

July 26, 2011
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!

kcoultas1's Review

October 04, 2010
We made the recipe without chicken and it was delicious!

JaimeLynn2010's Review

July 12, 2010
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!

sbburris's Review

March 12, 2010
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.

KatieInPhilly's Review

May 08, 2009
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!