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.
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.