A lot of people like this savoury pie made with autumnal ingredients, first of all head cabbage and fresh mushrooms. Choose the fresh mushrooms you prefer.
It's also a vegetarian dish.

Prepare the pizza dough following our instructions (half the doses) or according to your recipe (you need 250 g of all purpose flour).
While the dough is leavening, clean and wash the head cabbage and then steam it until tender. Let it cool and then cut it into thin strips.
Peel and dice the potatoes; saute them in 1 tablespoon of olive oil on a very low heat, stirring them frequently, until tender. Season to taste with salt and switch off the gas.
Clean and cut the mushrooms. Saute the onion in 1 tablespoon of olive oil, add the mushrooms, aromatic herbs, puréed tomatoes and a ladle of hot water. Season to taste with salt. Cook for about 15 minutes or until tender on medium heat, half-covered, stirring now and then. Add other hot water only if necessary. Anyway cooking juice must be well retired. Stir very well, season to taste with salt and swtich off the gas.
Preheat oven to 200°C (400°F). Grease a rectangular deep baking pan (35x28 cm - 14"x11") with the remaining oil and sprinkle it with the flour. Roll out the pizza dough into a rectangular shape on a lightly floured surface and line the baking pan with it. Prick with a fork the dough and spoon the filling. Level the surface and bake for about 15 minutes.
Meanwhile cube the mozzarella cheese. Arrange the mozzarella pieces on the filling and bake for other 5 minutes.
Serve the pie warm.

Note

• - Use the fresh mushrooms you prefer for this recipe.
• - This recipe serves 2 if it is one-plate meal, combined with a seasonal green salad.
  It serves 4 if combined with other courses (roast meat or fish); in this case it substitutes the side dish and bread.
  Serve it, cut into pieces, as appetizers or finger food. In this case it serves more people.
• - For a quicker recipe use frozen mushrooms (450 g - 1lb) and, eventually, 1 200-250 g (7-8 oz) pkt ready rolled pie crust.
• - You can bake the savoury pie for 15 minutes and then complete the cooking just before serving it. In this case add the mozzarella pieces and bake for more then 5 minutes.

What's the right wine for " Autumnal pie " ?

Our suggestion is: Grignolino d'Asti (red wine from Piedmont) - serve it at 13-14°C