Pizza recipe for 6 people, takes only 40 mins; recipe has aubergine, olive oil, red pepper, fresh plum tomatoes, shortcrust pastry, vegetarian mozzarella cheese, pitted black olives, fresh oregano, chopped fresh basil and milk.
Pizza pie
Course: Pizza
Servings
6
servings
Prep time
20 mins
Ingredients
- Red Pepper: 2 red peppers
- Olive Oil: 2 tbsp olive oil
- Milk: 1 tbsp milk, to glaze
- Aubergine: 1 aubergine thinly sliced
- Shortcrust Pastry: 1 quantity shortcrust pastry (see 'Goes well with' below)
- Fresh Oregano: 2 tbsp chopped fresh oregano
- Pitted Black Olives: 12 pitted black olives, roughly chopped
- Fresh Plum Tomatoes: 450g fresh plum tomatoes
- Vegetarian Mozzarella Cheese: 225g vegetarian mozzarella cheese, sliced
- Chopped Fresh Basil: handful chopped fresh basil
Directions
- Heat oven to 200C/fan 180C/gas 6. Brush the slices of aubergine with the olive oil and place on a baking tray with the whole red peppers. Bake for 15-20 mins until the aubergine slices are golden brown and tender and the peppers are charred and blistered. Place the peppers in a plastic bag, seal and leave aside to cool.
- When the peppers are cool, cut in half and remove the blackened skin and seeds. Cut into thick strips. Halve the tomatoes, remove any seeds and juice, then pat dry on kitchen paper. Thinly slice.
- Roll out half the pastry on a lightly floured surface, then use to line a 20cm pie plate. Arrange half the aubergine slices in the pastry case and top with half the peppers. Season between each layer. Arrange half the mozzarella cheese on top, then cover with half the tomato slices.
- Sprinkle over half the black olives, oregano and basil. Repeat these layers, using the remaining ingredients.
- Brush the pastry border with water. Roll out remaining pastry and use to cover the pie, trimming the edges and pinching together to seal. Brush with the milk, place on a baking sheet and bake for 25 mins until crisp and golden.
