Ratatouille Pizza with Chicken

Ingredients

• 1 cup rotisserie chicken breast meat boneless skinless chopped
• 3 tablespoons parsley fresh finely chopped
• 4  garlic clove minced
• 0.8 teaspoon seasoning dried italian
• 1  baby eggplant halved lengthwise cut into (1/4-inch-thick) slices
• 1 cup mushrooms sliced
• 1 teaspoon olive oil 
• 4 ounces pizza cheese reduced-fat
• 10 ounce pizza cheese italian cheese-flavored thin (such as Boboli)
• 3  plum tomatoes cut into (1/4-inch-thick) slices
• 1  bell pepper red cut into 1/4-inch strips
• 0.5 small onion red thinly sliced
• 0.3 teaspoon salt 

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 37
2. Heat a large nonstick skillet over medium-high heat.
3. Add oil to pan.
4. Add eggplant, bell pepper, and onion; saut 3 minutes or until eggplant begins to soften. Reduce heat to medium.
5. Add mushrooms, and cook 3 minutes, stirring frequently.
6. Add Italian seasoning, salt, and garlic; cook 1 minute, stirring constantly.
7. Remove from heat.
8. Place crust on a baking sheet.
9. 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.
10. Bake at 375 for 25 minutes or until cheese is bubbly and tomatoes are softened.
11. Sprinkle with parsley.