Vegetarian Aubergine and Roasted Pepper Pizza Pie Recipe

Introduction

This vibrant pizza pie is a delightful vegetarian treat featuring layers of roasted aubergine, sweet red peppers, fresh tomatoes, and creamy mozzarella. Encased in crisp shortcrust pastry, it’s perfect for a flavorful lunch or dinner that feels comforting yet fresh.

Ingredients

• 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 vegetarian mozzarella cheese, sliced
• 12 pitted black olives, roughly chopped
• 2 tbsp chopped fresh oregano
• Handful chopped fresh basil
• 1 tbsp milk, to glaze

Instructions

1. Step 1: Heat the oven to 200°C (fan 180°C/gas mark 6). Brush the aubergine slices with olive oil and place them on a baking tray along with the whole red peppers. Bake for 15–20 minutes until the aubergine is golden and tender and the peppers are charred and blistered.
2. Step 2: Place the hot peppers in a sealed plastic bag and leave to cool, then peel off the skin, remove the seeds, and cut into thick strips. Halve the tomatoes, remove seeds and juice, pat dry, and slice thinly.
3. Step 3: Roll out half the pastry on a lightly floured surface and use it to line a 20cm pie plate. Arrange half the aubergine slices in the pastry, top with half the pepper strips, seasoning lightly between layers.
4. Step 4: Add half the mozzarella slices on top, then cover with half the tomato slices. Sprinkle over half the olives, chopped oregano, and basil. Repeat the layering with the remaining ingredients.
5. Step 5: Brush the pastry border with water. Roll out the remaining pastry to cover the pie, trim and seal the edges by pinching together. Brush the top with milk, place on a baking sheet, and bake for 25 minutes until golden and crisp.

Tips & Variations

• For extra flavor, add a thin layer of pesto or tapenade on the base before layering the vegetables.
• Try substituting the vegetarian mozzarella with a dairy-free alternative for a vegan version.
• If shortcrust pastry is unavailable, puff pastry works well for a lighter texture.

Storage

Store any leftover pizza pie in an airtight container in the refrigerator for up to 3 days. Reheat slices in a preheated oven at 180°C (fan 160°C) for 10–15 minutes to restore crispness. Avoid microwaving to maintain the pastry’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this pizza pie in advance?

Yes, you can assemble the pie a few hours ahead and keep it covered in the fridge before baking. Just bake it fresh when ready to serve.

Can I use canned tomatoes instead of fresh?

Fresh tomatoes are best to avoid excess moisture, but if using canned tomatoes, drain them well and pat dry to prevent a soggy pastry base.

Vegetarian Aubergine and Roasted Pepper Pizza Pie Recipe

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★★★★★

4.7 from 68 reviews

• Author: Cleo
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This delicious vegetarian pizza pie features layers of roasted aubergine, charred red peppers, fresh tomatoes, and vegetarian mozzarella cheese nestled in a crisp shortcrust pastry. Flavored with fresh oregano, basil, and black olives, this baked savory pie is perfect for a flavorful meal that combines fresh and roasted vegetables with creamy cheese in a golden pastry crust.

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Ingredients

Scale 1x2x3x

Vegetables and Toppings

• 1 aubergine, thinly sliced
• 2 red peppers
• 450g fresh plum tomatoes
• 12 pitted black olives, roughly chopped
• 2 tbsp chopped fresh oregano
• handful chopped fresh basil

Cheese and Dairy

• 225g vegetarian mozzarella cheese, sliced
• 1 tbsp milk, to glaze

Pastry and Oils

• 1 quantity shortcrust pastry (to line and cover the pie)
• 2 tbsp olive oil

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Instructions

1. Preheat and Roast Vegetables: Heat your oven to 200°C (fan 180°C) or gas mark 6. Brush the aubergine slices with olive oil and place them and the whole red peppers on a baking tray. Roast for 15-20 minutes until the aubergine is golden and tender and the red peppers are charred and blistered.
2. Prepare Roasted Peppers: Place the hot, roasted peppers in a sealed plastic bag and leave to cool. Once cooled, cut the peppers in half, remove the blackened skin and seeds, then slice into thick strips.
3. Prepare Tomatoes: Halve the plum tomatoes, remove seeds and juice, then pat dry using kitchen paper. Thinly slice the tomatoes carefully to avoid excess moisture.
4. Line Pie Dish: On a lightly floured surface, roll out half of your shortcrust pastry and use it to line a 20cm pie plate, ensuring it fits well into the edges.
5. Assemble First Layer: Arrange half the roasted aubergine slices evenly in the pastry case, seasoning lightly. Top with half the prepared roasted pepper strips, seasoning again between layers.
6. Add Cheese and Tomatoes: Layer half the vegetarian mozzarella slices over the peppers, then cover with half the sliced tomatoes. Sprinkle half the chopped black olives, oregano, and basil evenly across this layer.
7. Repeat Layers: Repeat the layering process using the remaining aubergine, peppers, mozzarella, tomatoes, olives, oregano, and basil, building up the pie with the fresh and roasted ingredients.
8. Seal with Pastry Lid: Brush the edges of the pastry border with water. Roll out the remaining pastry and place it over the filled pie, trimming and pinching the edges together to seal completely.
9. Glaze and Bake: Brush the top pastry with milk for a golden finish. Place the pie on a baking sheet and bake in the preheated oven for 25 minutes until the pastry is crisp and golden brown.

Notes

• Using vegetarian mozzarella ensures the pie remains suitable for vegetarians without compromising on the cheesy flavor.
• Removing seeds and juices from tomatoes helps prevent the pastry from becoming soggy during baking.
• Roasting the peppers under high heat until charred adds a smoky depth that contrasts beautifully with fresh herbs.
• You can prepare the roasted vegetables ahead of time to save on cooking day.
• Serve warm for the best taste and texture.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Baking
• Method: Baking
• Cuisine: Italian

Keywords: vegetarian pizza pie, aubergine pie, roasted vegetable pie, shortcrust pastry pizza, vegetarian mozzarella, baked savory pie