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 (to taste)
• 4 garlic cloves, minced
• 1 (10 ounce)  prepared pizza crust (Boboli)
• 1 cup chopped rotisserie-cooked boneless skinless chicken breast
• 1 cup shredded pizza-blend cheese
• 3 plum tomatoes, cut into 1/4 inch thick slices
• 3 tablespoons finely chopped fresh flat-leaf parsley

Directions

1. 1

   Preheat oven to 375°; heat a large nonstick skillet over med-high heat.

2. 2

   Add oil to skillet; then add in eggplant, bell pepper, and onion; stir/saute 3 minutes or until eggplant begins to soften.

3. 3

   Decrease heat to medium; add in mushrooms; cook 3 minutes, stirring often.

4. 4

   Add in Italian seasoning, salt, and garlic; cook 1 minute; stirring constantly; remove from heat.

5. 5

   Place crust on a baking sheet; spread vegetable mixture evenly over crust, leaving a ½ inch border.

6. 6

   Distribute chicken over vegetable mixture; sprinkle evenly with cheese.

7. 7

   Arrange tomato slices over cheese, and lightly coat with cooking spray.

8. 8

   Bake for 25 minutes or until cheese is bubbly and tomatoes are softened.

9. 9

   Sprinkle with parsley.