swanlogo2.jpg (2420 bytes)Pizza with Thai Peanut Sauce Topping


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Thanks to my nephew Gabe Grant for introducing us to this great tasting combination.

Any whole wheat pizza dough (in the refrig section of Trader Joe’s, Kabuli brand at Whole Foods, or use the recipe on my website.

8 oz. jar of Thai Peanut Sauce (use 1/2 jar per each 12-14 inch pizza, spreading on the dough before adding toppings)

Use toppings of your choice. Here is what I used on one 14-inch pizza, and they were great!

  • Two onions, sliced into thin wedges and caramelized (see note below)
  • 1-12 ounce can of artichoke quarters, drained, rinsed, and patted dry (or can use 1 cup of frozen artichoke heart quarters, cooked and drained well
  • ~2 ounces crumbled feta cheese
  • ~4 ounces shredded mozzarella cheese (I used soy cheese)

Nothing more was needed, although my nephew also put chunks of broiled chicken on, too, when he first made this for us.

Caramelized Onions

I have read many recipes, including one that used a full stick of butter. Here is my easy (although not quick) and healthy recipe.

  • Two sweet onions like Vidalia.

Peel and slice into rings or wedges about 1/8-1/4 inch thick.

Heat ~1 Tbsp. olive oil in large skillet over medium heat. Add onions and stir until coated with oil, heated through and starting to soften and become limp.

Add ~2 Tbsp. Water to the pan and stir until water is gone, continue adding 1-2 Tbsp. water at a time and stirring until the water is gone, until the onions are golden brown.

This may take 25-30 minutes.

 


In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.

I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and recipes".   I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book.  I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.

If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me.  If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe.  If it is a recipe you created, or a family favorite, please indicate that, also.

Mail recipes to me at:

Contact Information:
Phone/Fax: 734/996-9260

P.O. Box 130221, Ann Arbor, MI  48113

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