Ratatouille Pizza with Chicken

Ingredients

• 3 tablespoons finely chopped fresh flat-leaf parsley
• 1 Japanese eggplant, halved lengthwise and cut into (1/4-inch-thick) slices
• 1 teaspoon olive oil
• 1 red bell pepper, cut into 1/4-inch strips
• 1 cup sliced mushrooms
• 1 cup (4 ounces) preshredded reduced-fat pizza-blend cheese
• ¼ teaspoon salt
• + 21 more ingredients
• • ½ small red onion, thinly sliced
  • Cooking spray
  • 1 red bell pepper, cut into 1/4-inch strips
  • ¾ teaspoon dried Italian seasoning
  • ¼ teaspoon salt
  • Cooking spray
  • ¾ teaspoon dried Italian seasoning
  • 4 garlic cloves, minced
  • 1 cup (4 ounces) preshredded reduced-fat pizza-blend cheese
  • 1 cup chopped skinless, boneless rotisserie chicken breast meat
  • 4 garlic cloves, minced
  • 1 teaspoon olive oil
  • 1 cup chopped skinless, boneless rotisserie chicken breast meat
  • 3 plum tomatoes, cut into (1/4-inch-thick) slices
  • ½ small red onion, thinly sliced
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
  • 1 Japanese eggplant, halved lengthwise and cut into (1/4-inch-thick) slices
  • 3 plum tomatoes, cut into (1/4-inch-thick) slices
  • 1 cup sliced mushrooms
  • 1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)

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 garl...

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