Ratatouille Pizza with Chicken

Photo by Randy Mayor
Ingredients
- ¾ teaspoon dried Italian seasoning
- 4 garlic cloves, minced
- 1 cup (4 ounces) preshredded reduced-fat pizza-blend cheese
- 4 garlic cloves, minced
- 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
- 1 cup sliced mushrooms
- + 21 more ingredients
-
- 1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
- 1 teaspoon olive oil
- 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 cup chopped skinless, boneless rotisserie chicken breast meat
- 3 plum tomatoes, cut into (1/4-inch-thick) slices
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 1 red bell pepper, cut into 1/4-inch strips
- ¼ teaspoon salt
- 1 teaspoon olive oil
- 1 cup chopped skinless, boneless rotisserie chicken breast meat
- 1 Japanese eggplant, halved lengthwise and cut into (1/4-inch-thick) slices
- 1 cup sliced mushrooms
- 1 cup (4 ounces) preshredded reduced-fat pizza-blend cheese
- ¼ teaspoon salt
- ½ small red onion, thinly sliced
- Cooking spray
- 1 red bell pepper, cut into 1/4-inch strips
- ¾ teaspoon dried Italian seasoning
- Cooking spray
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...
Best Wine Deals
-
$16.9815% offLot 190 Alexander Valley Cabernet Sauvignon 2007
-
$29.9926% offWestport Rivers Brut Cuvee 2006
Comments