Pizza With Peanut Butter Topping
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 13 ingredients
- x Salt and pepper
- 1 md Onion; slice fine
- 1 oz Sunflower seeds
- 4 oz Chunky Peanut Butter
- Dough for 2 lg or 4 sm
- 2 oz Wholemeal breadcrumbs
- 1 oz Margarine
- 2 md Ribs celery; slice fine
- 1 1/2 ts Marjoram
- Milk
- Pancakes
- 2 md Carrot; peel, slice fine
- Water
Possible health benefits
General information, not medical advice.
-
Carrot
High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g
- Vitamin A contributes to normal iron metabolism.
- Vitamin A contributes to the maintenance of normal mucous membranes.
- Vitamin A contributes to the maintenance of normal skin.
3 more authorised claims
- Vitamin A contributes to the maintenance of normal vision.
- Vitamin A contributes to the normal function of the immune system.
- Vitamin A has a role in the process of cell specialisation.
Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet
Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 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)
Plating
Cookware for this recipe
-
Frying pan
-
Saucepan
-
Mixing bowl
-
Chef's knife
-
Cutting board
-
Vegetable peeler
-
Wooden spoon