2/3 cup water
2 cubes onion, finely chopped
2 tablespoons butter, melted
1 quart fresh mes sweet peas
2 1/2 tablespoons butter, softened
5 stalks celery, finely chopped
2 tablespoons butter, melted
1/2 cup water
1 teaspoon salt
1 teaspoon ground black pepper
Warm butter in a large skillet over medium heat; brush all sides with ΒΌ cup water to form a seal. Add onion and saute until golden brown. Sprinkle with 2 tablespoons butter and saute until tender; drain. Stir in potatoes and peas.
When tender, cut into 1-inch squares, and place 1/2 inch thick on each piece of pizza. Sprinkle with 1 portion of the melted butter. Dot with the remaining tablespoon butter and sprinkle with a portion of the 1 portion of peas and celery.
Place the zucchini in a large bowl. Heat oil in a large skillet over medium-low heat. Add shredded cheese baguette, and cook until golden, stirring occasionally. Remove from skillet. Mix flour into skillet and stir in zucchini. In a small bowl, mix remaining 4 teaspoons butter, sugar, salt, pepper, and tomato juice.
Bake pizza at 350 degrees F (175 degrees C). Top with mozzarella cheese mixture and press seam-side down. Bake for 30 minutes, or until cheese is bubbly. Cool pizza completely before cutting into 1/2 inch squares.