Garbanzo beans (chick-peas) Oregano Basil Rosemary Mozzerella cheese Tomatoes (or tomato sauce) Recipe by: David Dmytryshyn djd%scgrp@uunet.UU.NET 1. Bring the garbanzo beans to the point of readiness for putting in the

food-processor. (i.e. open the can, or soak overnight and cook). 2. Puree the beans, adding water to make them smooth and spreadable.

3. Grease enough pan space to accommodate however much garbanzo beans

you've pureed. Spread out the pureed beans on the pan(s) about pizza thickness and cover liberally with a GOOD olive oil. Now cover with with the remaining ingredients, or with whatever else is in the fridge and might go well with it. 4. Bake at about 190 øC for a half hour or until just prior to burning

commences. You should be able to cut pieces. If it's still rather mushy, put it in a bit longer. Author's Notes: Here's a recipe I tried yesterday, a slight modification of something I saw done by the Frugal Gourmet, Jeff Smith, on PBS. It again follows my no amounts given approach to cooking. This might work with a combination of tofu and garbanzo beans as well. I discovered that the tofu/garbanzo mixture worked nicely in the tolafel recipe I submitted earlier. (Roughly equal proportions). Difficulty : easy. Precision : no need to measure. -----