| 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 |
md |
Carrot; peel, slice fine |
| 2 |
md |
Ribs celery; slice fine |
| 1 |
md |
Onion; slice fine |
| 1 |
oz |
Margarine |
| 1 1/2 |
ts |
Marjoram |
|
x |
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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