Ratatouille Pizza with Chicken Recipe

Created by Carla Fitzgerald Williams back in 2004 for Cooking Light Magazine, 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.

Per serving, this pizza is 249 calories, 8.3 grams of fat and 26 carbs.

Healthy and delicious, ty it the next tiem you are in themood for pizza.



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


1. Preheat oven to 375°.

2. 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.

3. 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.

Posted by M Dee Dubroff, on May 11, 2013 at 10:00 AM