Mushroom & aubergine pizza pie

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

Mushroom & aubergine pizza pie requires roughly 1 hour and 35 minutes from start to finish. This recipe makes 4 servings with 166 calories, 5g of protein, and 12g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have g pack ciabatta bread mix, ready-made tomato pasta sauce, aubergine, and a few other ingredients on hand, you can make it. If you like this recipe, take a look at these similar recipes: Eggplant (Aubergine) Mushroom Feta Pesto Pizza, Spinach Mushroom Pizza Pie, and Easy Mushroom Pizza Pie.

Instructions

Make the dough following pack instructions, reserving a few tbsp of the mix for dusting.

Ingredients you will need

Dough

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.

Ingredients you will need

Garlic Butter

Eggplant

Equipment you will use

Frying Pan

Remove and season, then set aside.

Add a little more butter and fry the mushrooms until soft, then remove and set aside.

Ingredients you will need

Mushrooms

Butter

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.

Ingredients you will need

Bread Mix

Butter

Dough

Roll

Equipment you will use

Cake Form

Layer up the ingredients, starting with half the aubergine, basil, pasta sauce, mozzarella and mushrooms. Repeat with the remaining ingredients, pushing down well.

Ingredients you will need

Pasta Sauce

Mozzarella

Eggplant

Mushrooms

Basil

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.

Ingredients you will need

Dough

Roll

Wrap

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Cook pie for 30 mins.

Remove from the tin and place on a baking sheet.

Equipment you will use

Baking Sheet

Brush with garlic butter, then cook for 20 mins more, brushing again with butter before serving.

Ingredients you will need

Butter

Equipment

Ingredients

Servings:

x 500g pack ciabatta bread mix 3Tbsps

garlic butter 1large

aubergine, cut into thin rounds 200grams

pack chestnut or shiitake mushroom, sliced 1small bunch

basil leaves, torn 140grams

ready-made tomato pasta sauce 2

x 125g balls mozzarella, patted dry and sliced

Recommended wine: Sangiovese, Barbera Wine, Shiraz

Pizzan on the menu? Try pairing with Sangiovese, Barbera Wine, and Shiraz. The best wine for pizza depends on the toppings! Red sauce pizza will call for a red wine with some acidity, such as a barberan or sangiovese. Add pepperoni or sausage and you can go bolder with a syrah. The Tenuta di Arceno Stradan al Sasso Chianti Classico Gran Selezione with a 4.3 out of 5 star rating seems like a good match. It costs about 50 dollars per bottle.