Mushroom & aubergine pizza pie
Pop your favourite pizza toppings in this freezer-friendly pastry and feed the family for under five pounds
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 1 hr 15 mins
plus rising
Vegetarian
- 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.
- 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.
- 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.
- 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.
PER SERVING
510 kcalories, protein 23.0g, carbohydrate 53.0g, fat 25.0 g, saturated fat 14.0g, fibre 6.0g, sugar 9.0g, salt 2.46 g
Recipe from Good Food magazine, December 2011.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1813650/
http://www.bbcgoodfood.com/recipes/1813650/
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- ½ x 500g pack ciabatta bread mix
- 3.0 tbsp garlic butter
- 1 large aubergine , cut into thin rounds
- 200.0g pack chestnut or shiitake mushrooms , sliced
- small bunch basil leaves , torn
- 140.0g ready-made tomato pasta sauce
- 2 x 125g balls mozzarella , patted dry and sliced
In association with Ocado
Need to buy ingredients?
Let Ocado deliver what you need for this recipe, right to your kitchen table.
Search Good Food
Flavoured butters are great to have to hand, make a batch and keep them in the freezer for meat and fish dishes
2
ratings
Save time and money with this simple and tasty sauce, great with pasta, meat or fish
26
ratings
Advertisement
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 1 hr 15 mins
plus rising
Vegetarian
Ingredients
- ½ x 500g pack ciabatta bread mix
- 3.0 tbsp garlic butter
- 1 large aubergine , cut into thin rounds
- 200.0g pack chestnut or shiitake mushrooms , sliced
- small bunch basil leaves , torn
- 140.0g ready-made tomato pasta sauce
- 2 x 125g balls mozzarella , patted dry and sliced
PER SERVING
510 kcalories, protein 23.0g, carbohydrate 53.0g, fat 25.0 g, saturated fat 14.0g, fibre 6.0g, sugar 9.0g, salt 2.46 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
13 December 2011
Res-eeps commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
14 February 2012
liz52 rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
19 May 2012
PanClanger rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.