Mushroom & aubergine pizza pie

Directions

1. 1
   Make the dough following pack instructions, reserving a few tbsp of the mix for dusting.
2. 2
   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.
3. 3
   Remove and season, then set aside.
4. 4
   Add a little more butter and fry the mushrooms until soft, then remove and set aside.
5. 5
   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.
6. 6
   Layer up the ingredients, starting with half the aubergine, basil, pasta sauce, mozzarella and mushrooms. Repeat with the remaining ingredients, pushing down well.
7. 7
   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.
8. 8
   Heat oven to 200C/180C fan/gas
9. 9
   Cook pie for 30 mins.
10. 10
    Remove from the tin and place on a baking sheet.
11. 11
    Brush with garlic butter, then cook for 20 mins more, brushing again with butter before serving.