Ratatouille Pizza With Chicken Recipe

Name: Ratatouille Pizza With Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 12 small red onion, thinly sliced; 1 cup sliced mushrooms; ¾ teaspoon dried Italian seasoning; ¼ teaspoon salt (to taste); 4 garlic cloves, minced; 1 (10 ounce) prepared pizza crust (Boboli); 1 cup chopped rotisserie-cooked boneless skinless chicken breast; 1 cup shredded pizza-blend cheese; 3 plum tomatoes, cut into 1/4 inch thick slices; 3 tablespoons finely chopped fresh flat-leaf parsley

Servings: persons

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
12 small red onion, thinly sliced
1 cup sliced mushrooms
¾ teaspoon dried Italian seasoning
¼ teaspoon salt (to taste)
4 garlic cloves, minced
1 (10 ounce) prepared pizza crust (Boboli)
1 cup chopped rotisserie-cooked boneless skinless chicken breast
1 cup shredded pizza-blend cheese
3 plum tomatoes, cut into 1/4 inch thick slices
3 tablespoons finely chopped fresh flat-leaf parsley

1
Preheat oven to 375; heat a large nonstick skillet over med-high heat.
2
Add oil to skillet; then add in eggplant, bell pepper, and onion; stir/saute 3 minutes or until eggplant begins to soften.
3
Decrease heat to medium; add in mushrooms; cook 3 minutes, stirring often.
4
Add in Italian seasoning, salt, and garlic; cook 1 minute; stirring constantly; remove from heat.
5
Place crust on a baking sheet; spread vegetable mixture evenly over crust, leaving a 1/2 inch border.
6
Distribute chicken over vegetable mixture; sprinkle evenly with cheese.
7
Arrange tomato slices over cheese, and lightly coat with cooking spray.
8
Bake for 25 minutes or until cheese is bubbly and tomatoes are softened.
9
Sprinkle with parsley.

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, 12 small red onion, thinly sliced, and more.

Yes, Ratatouille Pizza With Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ratatouille Pizza With Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions