Veggie and mozzarella pie

If you think that I'm obsessed with savory pies, you are 100% right. I am. My obsession springs from the harsh reality that more than once savory pies have saved my ass when I had to throw a meal together at the very last minute. Also, another great quality of theirs is that you can fill them with virtually anything you have at hand so there's no need to run to the store and get ingredients when you are already running late.

As you might have guessed by now, I happen to run late a lot in the kitchen. I always have these grand plans of prepearing everything in advance so that I have time to clean up the kitchen and take a shower and welcome my guests happy, clean and relaxed... then I usually end up greeting them looking like a freak with food all over my hands and half the stuff still in the oven or on the stove. But I guess they love me anyways, because they keep coming back. And they love my savory pies, even though I admitted to all of them that the only reason there's almost always one on my table is that I'm incredibly disorganized.

Oh, well.

In case you have missed my other savory pie recipes, here they are:

Zucchini blossom savory pie
Spring vegetables savory pie
Zucchini savory pie
Savory yogurt pie


VEGGIE AND MOZZARELLA PIE

1 refrigerated pie crust
1 yellow bell pepper
1 small eggplant
1 onion
2 small zucchini
1 mozzarella, cubed
Extra virgin olive oil
Salt and pepper
Fresh or dried oregano

Chop all vegetables. Heat some olive oil ina large skillet, add vegetables, season with salt and pepper and saute for a few minutes, until crisp tender.

Unroll pie crust, scatter half of mozzarella on it, add vegetables, then other half of cubed mozzarella. Season with oregano.

Cook in 350F oven for about 25 minutes.