3 tablespoons olive oil

1 large onion, chopped

4 garlic cloves, chopped

1 cup fennel bulb, finely chopped

1 tablespoon rosemary leaves, chopped

8 ounces button or cremini mushrooms, sliced

2 cups Japanese eggplant, chopped into 1” pieces

¼ teaspoon red pepper flakes

½ teaspoon Italian spice blend

1 teaspoon salt

¼ teaspoon black pepper

½ cup dry white wine

1 cup spaghetti sauce

1 cup grated parmesan cheese, divided

2 Wick’s Pies 9” dough circles

1 egg, beaten

4 ounces fresh mozzarella, cut into ½” thick slices

¼ cup fresh basil leaves, chiffonade




Preheat oven to 400 degrees.

Heat the olive in a large deep skillet over medium high heat.  Add the onions, garlic, fennel, and rosemary to the pan and cook for 3 minutes, stirring frequently, until soft and fragrant.

Add the mushrooms, eggplant, red pepper flakes, Italian seasoning, salt, and black pepper to the pan and cook for 7-8 minutes more, stirring frequently, until the eggplant is soft and the mushrooms have begun to lightly brown.

Add the wine and cook, stirring, until all of the liquid is absorbed into the veggies.  Add the spaghetti sauce and ¼ cup of the parmesan cheese and cook for 2-3 minutes more until most of the sauce is absorbed and the mixture holds together, with no liquid running out, when pulled to one side of the pan.  Remove from heat and let cool while you prepare the crust.

Lightly flour your countertop and place one Wick’s dough disk on the counter.   Brush a thin layer of the beaten egg over the top of the crust.  Sprinkle ½ cup of the cheese over top of the egg and lightly press with your hands to adhere.  Top with another 9” dough disk.  Lightly four the top and roll the crusts together with a rolling pin, sandwiching the cheese in the center.  Roll into a disk approximately 14” in diameter.

Cover a large baking sheet with parchment paper and place the dough on it.

Place the eggplant and mushroom mixture in the center of the dough and spread it into a thick, even layer, leaving about 2-3” of crust exposed around the edges.  Lay the mozzarella slices evenly on top of the filling.

Fold the exposed dough over the filling and some of the mozzarella slices, creating a rustic crust, leaving a small amount of the filling exposed in the center of the galette.  Liberally brush the crust with the beaten egg and the sprinkle the remaining ¼ cup of the parmesan cheese all over the egg wash.

Bake for 40-50 minutes until the crust is golden brown and the cheese is lightly browned.  Let sit for 15-20 minutes before slicing.  Cut into wedges and top with fresh basil leaves. Serve with more parmesan on the side for sprinkling. MANGIA!!

Visit and follow Wick’s Pies for more great products:

Website – https://www.wickspies.com/

Facebook – https://www.facebook.com/WicksPies

Instagram – https://www.instagram.com/wickspies/

Twitter – https://www.twitter.com/WicksPies

#WicksPies, #TrustTheCrust #InCrustWeTrust


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