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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
• 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

Description

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.

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