| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Italian | Italian, Vegetables | 1 | Servings |
INGREDIENTS
| Waldine Van Geffen | ||
| VGHC42A | ||
| Dough for 2 lg or 4 sm | ||
| 4 | oz | Chunky Peanut Butter |
| 2 | oz | Wholemeal breadcrumbs |
| 2 | Carrot, peel slice fine | |
| 2 | Ribs celery, slice fine | |
| 1 | Onion, slice fine | |
| 1 | oz | Margarine |
| 1 1/2 | t | Marjoram |
| Salt and pepper | ||
| 1 | oz | Sunflower seeds |
INSTRUCTIONS
Cook the dough for 10 minutes. Saute veggies in the melted margarine for 5 minutes, or until just tender. In a bowl, and using a wooden spoon, mix together the peanut butter and breadcrumbs to make a paste. Stir in the veggies, herbs and seasoning; if too dry, add a little water or milk to moisten mixture. Spread over the prepared bases; top with a sprinkling of seeds; return pizzas to the oven for 10 minutes more. Source: Pizzas and Pancakes. (wrv) Posted to MM-Recipes Digest V4 #038 by "Griff" <wgriffin@ix.netcom.com> on Feb 5, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 1038
Calories From Fat: 798
Total Fat: 94.1g
Cholesterol: 0mg
Sodium: 904.8mg
Potassium: 1002.5mg
Carbohydrates: 29.8g
Fiber: 9.7g
Sugar: 11.3g
Protein: 34.3g