RECIPE OF THE WEEK: Ratatouille Pizza with Chicken

Pizza tends to be a one-size-fits-all meal. One would be hard-pressed to find an individual who doesn’t like pizza in all of its many iterations.

Preparing homemade pizza is an activity the entire family can get behind, with each person customizing his or her toppings and flavors accordingly. This recipe for Ratatouille Pizza with Chicken, courtesy of Cooking Light Dinner’s Ready (Oxmoor House) from the Cooking Light Editors, is a satisfying pizza that is a complete meal with all of the vegetables and chicken as a protein source. Using a pre-made crust or dough ensures that it can be prepared in no time at all. This recipe serves six.

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

1 cup chopped skinless, boneless rotisserie chicken breast

1 cup (4 ounces) pre-shredded 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

DIRECTIONS:

1. Preheat oven to 375 F.

2. Heat a large nonstick skillet over medium-high heat. Add oil to pan. Add eggplant, bell pepper and onion; saute 3 minutes or until eggplant begins to soften. Reduce heat to medium. Add mushrooms; 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 chicken over vegetable mixture; sprinkle evenly with cheese. Arrange tomatoes over cheese, and lightly coat with cooking spray. Bake at 375 F for 25 minutes or until cheese is bubbly and tomatoes are softened. Sprinkle with parsley. Cut pizza into 6 wedges.