Mushroom & aubergine pizza pie
- Preparation and cooking time
- Prep:
- Cook:
- Plus rising
- Easy
- Serves 4
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
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.
