Mushroom & aubergine pizza pie

• ciabatta g

  bread mix

• garlic butter3 tbsp tbsp
• large aubergine↗1

  cut into thin rounds

• chestnut or shiitake mushroom200g g

  sliced

• basil leaves↗small bunch

  torn

• ready-made tomato pasta140g g

  sauce

• mozzarella g

  patted dry and sliced

Step-by-step instructions

1. 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. 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. 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. 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.