Ratatouille Pizza with Chicken

Ratatouille Pizza with Chicken
Photo by Randy Mayor

Ingredients

  • 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
  • ¼ teaspoon salt
  • Cooking spray
  • 1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
  • + 21 more ingredients
    • 1 Japanese eggplant, halved lengthwise and cut into (1/4-inch-thick) slices
    • 1 cup (4 ounces) preshredded reduced-fat pizza-blend cheese
    • 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
    • ¼ teaspoon salt
    • Cooking spray
    • 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 (4 ounces) preshredded reduced-fat pizza-blend cheese
    • ¾ teaspoon dried Italian seasoning
    • 4 garlic cloves, minced
    • 1 cup sliced mushrooms
    • ¾ teaspoon dried Italian seasoning
    • 1 cup sliced mushrooms
    • 1 red bell pepper, cut into 1/4-inch strips
    • 1 teaspoon olive oil
    • 4 garlic cloves, minced
    • 1 red bell pepper, cut into 1/4-inch strips
    • 1 teaspoon olive oil

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...

View full recipe at My Recipes

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