Mushroom & aubergine pizza pie

Mushroom & aubergine pizza pie

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(2 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 15 mins Plus rising

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
510
protein
23g
carbs
53g
fat
25g
saturates
14g
fibre
6g
sugar
9g
salt
2.46g

Ingredients

  • ½ x 500g pack ciabatta bread mix
  • 3 tbsp garlic butter
  • 1 large aubergine, cut into thin rounds
  • 200g pack chestnut or shiitake mushrooms, 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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Method

  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.
  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.
  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.
  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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Comments

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lizjames's picture

Of the pizza pies offered on this site, this one should work the best as it uses ciabatta bread mix instead if pizza mix.

I would make up the whole mix and make rolls with the surplus dough, following the directions on the packet. It's okay to use flour for dusting.

Freezing slows down the yeast action. Once the pie is made, I would cook it straight away.

I'll report back when I've made it!

last edited: 09:53, 15th Oct, 2013
vivaves's picture
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although quite fiddly, I was pleased with the result - very tasty and wholesome. Yes, the pizza-dough pastry is a bit tricky and my effort didn't look quite as professional as the picture here, but I put that down to using the wrong kind of tin. I wonder if a spring-form tin would be better. I did freeze then de-frost, and wondered if it would have been better if I'd cooked it fresh! - as the dough was a little sticky having absorbed a bit of water from condensation as it defrosted. Hmmm.

jarrestr's picture
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Made this on this on the weekend. Filling was tasty but the ciabatta pastry was a disaster. Would rather have made a pizza. Maybe it is essential to freeze the pie before cooking? Anyway will not make it again. Has anyone an idea what to do with less than a half packet of ciabatta bread mix?

helenrothwell's picture

Is there any reason why you'd HAVE to freeze this, or could you just bake straightaway??

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