Ratatouille Pizza

Last night I made Ratatouille Pizza with chicken, and thanks to the Pixar film I actually know how to pronounce the name of this dish. It went over very well. What a colorful dish, red, purple, green, and yellow. The more color you can add to your diet the better (unless it is artificially dyed- YUCK!). I got this recipe from a magazine that some one gave me 4 years ago. I didn't realize it was that old, until just now. So here is the recipe for Ratatouille Pizza from Cooking Light magazine.

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
Preparation
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 garlic; cook 1 minute, stirring constantly. Remove from heat.

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.
Carla Fitzgerald Williams, Cooking Light, JUNE 2004

Nutrition Information available at the daily plate.com