Mushroom & aubergine pizza pie recipe | Good Food
Pop your favourite pizza toppings in this freezer-friendly pastry and feed the family for under five pounds, from BBC Good Food.
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Cooking tools:
- Cake pan
- Rolling pin
- Pastry brush
- Skillet
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Oven
- Stove
- Freezer
- Plastic wrap
- Paper towel
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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