Photo: Priscilla Du Preez
Mushroom & aubergine pizza pie
7 ingredients
20 min
Serves 4
openrecipes
Pop your favourite pizza toppings in this freezer-friendly pastry and feed the family for under five pounds
Estimated Nutrition (whole recipe, rough)
938
Calories
33g
Protein
21g
Fat
154g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Shiitake | 1/2 cup (73g) | 34 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Chestnut | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ x 500g pack ciabatta bread mix
- 3 tbsp garlic butter
- 1 large aubergine , cut into thin rounds
- 200g pack chestnut or shiitake mushrooms , sliced
- small bunch basil leaves , torn
- 140g ready-made tomato pasta sauce
- 2 x 125g balls mozzarella , patted dry and sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes