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.

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
Calories: 249 (30% from fat)
Fat: 8.3g (sat 3.9g,mono 2g,poly 0.8g)
Protein: 18.1g
Carbohydrate: 26.3g
Fiber: 1.8g
Cholesterol: 33mg
Iron: 2mg
Sodium: 409mg
Calcium: 273mg

source by: myrecipes.com
recipes by: Carla Fitzgerald Williams, Cooking Light
photo:Randy Mayor; Melanie J. Clarke