Pizza with Peanut Butter Topping

Forget everything you know about pizza toppings. This one replaces tomato sauce and cheese with a spreadable peanut butter and breadcrumb paste loaded with sauteed vegetables. Sounds wild, but the nutty, savory spread on a crisp crust actually works, especially with the crunch of sunflower seeds scattered across the top.

The base gets a head start in the oven before the topping goes on, so you end up with a firm, crisp crust that can support the thick peanut butter layer without going soggy. Carrots, celery, and onion get a quick saute in margarine until just tender, then get folded into the peanut butter mixture. Marjoram adds an herby, slightly floral note that cuts through the richness.

Whole meal breadcrumbs mixed into the peanut butter give the topping body and make it spreadable. If the mixture feels too stiff, a splash of water or milk loosens it right up.

Pro Tips

• Slice the vegetables very thin so they cook quickly in the saute and sit flat on the pizza without rolling off.
• Par-bake the dough until it’s just firm and starting to color. Underbaked dough turns gummy under the heavy topping.
• Use chunky peanut butter for extra texture. The peanut pieces add crunch throughout the topping.

Variations

• Add a drizzle of soy sauce or tamari to the peanut butter mixture for an Asian-inspired umami boost.
• Swap sunflower seeds for sesame seeds and add a squeeze of lime after baking for a Thai-leaning flavor.
• Try almond butter or cashew butter if you want a milder, creamier nut flavor.