Pie Pizza Recipe

Literally a pizza pie, this recipe from Good Food is as delicious as it looks. So if you want a pie that has stuffing rather than exposed toppings, here's the recipe! 

1 aubergine thinly sliced
2 tbsp olive oil
2 red peppers
450g fresh plum tomatoes
1 quantity shortcrust pastry (see
'Goes well with' below)
225g vegatarian mozzarella
cheese , sliced
12 pitted black olives , roughly
2 tbsp chopped fresh oregano
handful chopped fresh basil
1 tbsp milk , to glaze


1. 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.
2. 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.
3. 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.
4. Sprinkle over half the black olives, oregano and basil. Repeat
these layers, using the remaining ingredients.
5. 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.
Posted by Diane Araga, on April 16, 2013 at 7:00 AM