Ratatouille Pizza with Chicken

Gluten Free
Health score
16%
Ratatouille Pizza with Chicken
45 min.
6
278kcal

Suggestions


Indulge in a delightful culinary experience with our Ratatouille Pizza with Chicken, a gluten-free masterpiece that brings together the vibrant flavors of fresh vegetables and tender chicken. Perfect for lunch or dinner, this dish is not only a feast for the eyes but also a wholesome option for those seeking a nutritious meal without compromising on taste.

Imagine sinking your teeth into a crispy thin pizza crust topped with a colorful medley of sautéed eggplant, bell peppers, and mushrooms, all infused with aromatic garlic and Italian seasoning. The addition of juicy plum tomatoes and a sprinkle of reduced-fat cheese creates a harmonious blend of textures and flavors that will leave your taste buds dancing.

This recipe is not just about great taste; it’s also a smart choice for health-conscious individuals. With only 278 calories per serving, it offers a balanced caloric breakdown, ensuring you enjoy a satisfying meal without the guilt. The combination of protein, healthy fats, and minimal carbs makes it an ideal option for anyone looking to maintain a healthy lifestyle.

Ready in just 45 minutes, this Ratatouille Pizza with Chicken is perfect for busy weeknights or casual gatherings with friends and family. So, roll up your sleeves and get ready to impress your loved ones with this delicious and nutritious dish that celebrates the essence of Mediterranean cuisine!

Ingredients

  • cup rotisserie chicken breast meat boneless skinless chopped
  • tablespoons flat-leaf parsley fresh finely chopped
  •  garlic cloves minced
  • 0.8 teaspoon penzey's southwest seasoning dried italian
  •  baby eggplant halved lengthwise cut into (1/4-inch-thick) slices
  • cup mushrooms sliced
  • teaspoon olive oil 
  • ounces preshredded pizza-blend cheese reduced-fat
  • 10 ounce pizza crust italian cheese-flavored thin (such as Boboli)
  •  plum tomatoes cut into (1/4-inch-thick) slices
  •  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.

Nutrition Facts

Calories278kcal
Protein31.92%
Fat55.48%
Carbs12.6%

Properties

Glycemic Index
37.67
Glycemic Load
1.41
Inflammation Score
-7
Nutrition Score
11.475652178992%

Flavonoids

Delphinidin
32.28mg
Naringenin
0.21mg
Apigenin
4.31mg
Luteolin
0.15mg
Isorhamnetin
0.46mg
Kaempferol
0.13mg
Myricetin
0.37mg
Quercetin
2.14mg

Nutrients percent of daily need

Calories:278.43kcal
13.92%
Fat:18.14g
27.91%
Saturated Fat:2.93g
18.33%
Carbohydrates:9.27g
3.09%
Net Carbohydrates:6.82g
2.48%
Sugar:3.73g
4.15%
Cholesterol:29.23mg
9.74%
Sodium:257.38mg
11.19%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:23.49g
46.97%
Vitamin C:35.07mg
42.5%
Vitamin K:39.62µg
37.73%
Vitamin A:1068.47IU
21.37%
Vitamin B3:3.87mg
19.35%
Vitamin B6:0.36mg
17.91%
Calcium:154.45mg
15.45%
Selenium:9.96µg
14.23%
Potassium:380.61mg
10.87%
Manganese:0.22mg
10.87%
Fiber:2.45g
9.79%
Phosphorus:95.14mg
9.51%
Vitamin B5:0.83mg
8.26%
Vitamin B2:0.13mg
7.88%
Folate:31.21µg
7.8%
Copper:0.12mg
6.2%
Magnesium:22.1mg
5.52%
Vitamin E:0.8mg
5.35%
Vitamin B1:0.08mg
5.08%
Iron:0.7mg
3.9%
Zinc:0.46mg
3.05%
Source:My Recipes