This is adapted from Cooking light. I refrained from their tomatoes and chicken—this baby don’t need it!

1 non-pocket pita
1 T red wine vinegar
1 garlic clove, minced
1 t. dijon mustard
1/4 c. mozzerella
2 T. parmesan
1/4 c. feta cheese
1/2 c. sweet onions

Combine the vinegar, garlic, and mustard. Brush pita with mixture.
Slice your onions and carmelize them with some sugar and olive oil over med-low heat.
Meanwhile grate your lovely cheeses and spread over the pita. If you want to use that prepaged pizza crust, feel free to do so.
Top with your onions and bake at 350 for 15 minutes.

Posted by: tmcgin