Name: Mushroom & aubergine pizza pie
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Italian
Ingredients: ½ x 500g pack ciabatta bread mix; 3 tbsp garlic butter; 1 large aubergine cut into thin rounds; 200g pack chestnut or shiitake mushroom sliced; small bunch basil leaves torn; 140g ready-made tomato pasta sauce; 2 x 125g balls mozzarella patted dry and sliced

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Mushroom & aubergine pizza pie

Mushroom & aubergine pizza pie

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 1 hr and 15 mins

Plus rising

A star rating of 2.5 out of 5.2 ratingsRate

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Pop your favourite pizza toppings in this freezer-friendly pastry and feed the family for under five pounds

Freezable

Vegetarian

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Alternatives

Complete the dish

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Tomato sauce for pasta

A star rating of 4.7 out of 5.211 ratings

Flavoured butters

A star rating of 4.6 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

½ x 500g pack ciabatta

bread mix
3 tbsp garlic butter
1 large aubergine

cut into thin rounds
200g pack chestnut or shiitake mushroom

sliced
small bunch basil leaves

torn
140g ready-made tomato pasta

sauce
2 x 125g balls mozzarella

patted dry and sliced

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Nutrition: per serving

kcal510
fat25g
saturates14g
carbs53g
sugars9g
fibre6g
protein23g
salt2.46g

Method

step 1

Make the dough following pack instructions, reserving a few tbsp of the mix for dusting. Heat 2 tsp of the garlic butter in a large frying pan, then cook the aubergine rounds, in batches, for 1-2 mins each side, until golden. Remove and season, then set aside. Add a little more butter and fry the mushrooms until soft, then remove and set aside.
step 2

Lightly butter an 18cm round cake tin, about 4cm deep. Dust a flat surface with the reserved bread mix and roll out two-thirds of the dough to come over the sides of the tin. Line the tin and press the dough into the corners. Leave the sides hanging over.
step 3

Layer up the ingredients, starting with half the aubergine, basil, pasta sauce, mozzarella and mushrooms. Repeat with the remaining ingredients, pushing down well. Roll out the remaining dough to form a lid and put it on top. Pinch together the lid and the sides, twisting them together to form a crusty edge. Wrap well and freeze. Defrost at room temperature for about 8 hrs.
step 4

Heat oven to 200C/180C fan/gas 6. Cook pie for 30 mins. Remove from the tin and place on a baking sheet. Brush with garlic butter, then cook for 20 mins more, brushing again with butter before serving.

Recipe from Good Food magazine, December 2011

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A star rating of 2.5 out of 5.2 ratings

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