-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
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)
