Name: Pizza pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 750.00 ml courgettes coarsely grated; 300.00 g mozzarella cheese grated; 2.00 eggs large, beaten; salt pinch; 1.00 onion finely chopped; 1.00 garlic cloves, crushed; 500.00 g beef mince; 375.00 g tomato and basil sauce; 125.00 g button mushrooms sliced; 3.00 courgettes sliced into rings; 1.00 red pepper seeded and diced; 10.00 black olives; oregano

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Ingredients (13)

CRUST

750.00 ml	courgettes — coarsely grated
300.00 g	mozzarella cheese — grated
2.00	eggs — large, beaten
	salt — pinch

FILLING

1.00	onion — finely chopped
1.00	garlic — cloves, crushed
500.00 g	beef mince
375.00 g	tomato and basil sauce
125.00 g	button mushrooms — sliced
3.00	courgettes — sliced into rings
1.00	red pepper — seeded and diced
10.00	black olives
	oregano

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Method:

Preheat the oven to 200 ºC (400 ºF). Spray a 35 cm loose-bottomed cake tin with nonstick spray. Place the courgettes in a colander and drain well – squeeze out the excess liquid with the back of a spoon. Mix the courgettes with 250 ml of the cheese, the eggs and the salt and press into the bottom of the prepared tin. Bake for 10 minutes and cool till needed.
Sauté the onion and garlic in a little oil until soft. Add the mince and fry till done, but not brown. Add the tomato and basil sauce (or a can of tomato and onion mix) and simmer for about 5 minutes or until the mixture is cooked and hot. Spoon the mixture on top of the courgette crust, spreading it evenly. Arrange the mushrooms, courgette rings, pepper and olives on top. Sprinkle with the remaining cheese and a little origanum and bake for another 25 minutes or until the cheese has melted and the dish is heated through. Carefully remove the ring of the cake tin and serve the pizza pie hot with bread and a salad, if desired.
Serves 6-8.