Superfast Pizza

       Crust:
  2 lg Prepared crusts
       Sauce:
  1    Can S&W pasta sauce
 14 oz Can beans
       Spices & herbs; to taste *
       Toppings:
  1 md Yellow onion; sliced
  1 c  Mushrooms (3 oz); sliced
  1 oz Dried tomatoes
1/4 oz Nutritional yeast; up to 1 oz

Crust:

Prebake the crust.

Sauce:

* I use powdered garlic, oregano, fresh ground black pepper. To
  continue the Mexican style, I used a bit of cumin.

In a medium bowl, combine the pasta sauce and beans. Stir to mix. Add
spices to taste. You won't need to add salt.

Saute the onion and mushroom via your favorite method. 30 seconds
before quitting, add the dried tomatoes. Enjoy the odors.

Assembly:

Place the onion & mushroom on the prebaked crust. Spread the sauce &
beans over the toppings and spread to cover. Sprinkle the nutritional
yeast over the sauce. Make sure the yeast is all in contact with the
sauce to prevent burning.

Bake. I baked the unbaked assemblage 11 minutes in a preheated 400°F
convection oven. With the *recommended* quantities, this should be
sufficent in any oven. If the crust is prebaked and already warm, it
will be very short, indeed; all you'll need to do is warm & crisp the
sauce & yeast.

Serve.

Recipe by Peter_Brooks <pb@hpocia.sj.hp.com>, Jun 21, 1993