RATATOUILLE PIZZA WITH CHICKEN

1 tsp olive oil

1 Japanese eggplant, halved lengthwise and sliced ¼” thick

1 yellow bell pepper, quartered and sliced into ¼” strips

1 small red onion, quartered and thinly sliced

1 box mushrooms, sliced

¾ tsp dried Italian seasoning

4 garlic cloves, minced

2 thin crust pizza bases

1 cup boneless, skinless rotisserie chicken pieces

1 cup pizza blend grated cheese (4 cheeses is good)

3 plum tomatoes, sliced ¼” thick

cooking spray

Preheat oven to 375°F.

Heat oil in large nonstick skillet over medium-high heat.

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 and garlic; cook 1 minute stirring constantly. Remove from heat.

Place pizza bases on baking sheets.

Spread vegetable mixture evenly over crusts.

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.