Peanut Butter Flatbread – Pizza?

Oh, fatten me up, why don’t you!? You know I could not resist your devious magic! No! No! Get away from me woman! Away I say! Get aw-gulp! Nom nom nom nom nom…

Since the weather’s gone colder, I have an incredible need to eat pastry and plenty of carbs. I know it is not doing anything good for my weight, but I just can’t help myself. I walk a long distance to and from my work and once a week I hit the gym, it is something, right? Right?!

Anyway, this recipe was bubbling in my head throughout the week, and when last Friday finally came it was time for… the… peanut butter flatbread – pizza? Call it what you wish, it is super delish! 🙂 For the dough we used mostly polenta (corn grits), half a cup of rice flour and half a cup of chickpea flour. Kinda like the dough we made here. We also added inevitable ground flax-seed, baking soda, salt, a bit of olive oil and curry. What gave the dough specific taste was oregano, and the idea was borrowed from this beautiful recipe. While our flatbread was baking in the oven, we prepared the rest.

Using a blender, we made our own peanut butter. On olive oil we fried pieces of tempeh and onions, and in another pan we sautéed mushrooms and olives. When the dough was done, we spread the peanut butter over, as well as the rest of our ingredients. We covered our baking pan with some baking sheet and return it in the oven for a few more minutes.

We served our pizza with lemon juice sprinkled over, and needless to say, acid from lemon went perfectly well with strong flavors of peanut butter, tempeh and the rest. Any kind of salad with vinegar would go nicely, too.

Does anyone else have the same craving for pastry and carbs in the winter? Please tell me I’m not the only one 🙂