Total Time
1hr 10mins
Prep 45 mins
Cook 25 mins

Cooking Light

Ingredients Nutrition

Directions

  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 ½ 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.

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