Chef Katie’s Pita Pizzas

| 06/15/2010|
Extra Virgin Olive Oil
2 large red onions, thinly sliced
4 tbsp. Olive Tap Vincotto Originale
4 pita rounds
1 can diced Carmelina tomatoes
4 oz. Feta cheese

Preheat the oven to 400°F.

Heat a sauté pan with the Extra Virgin Olive Oil. Add the red onions and cook until caramelized. Add the Vincotto and sauté until absorbed by the onions.

Brush the pita with more of the Extra Virgin Olive Oil. Spread the chopped tomatoes on the pita, and top with caramelized onions and Feta cheese. Season with black pepper to taste.

Place the pitas on a sheet pan, and place in the oven for about 6 minutes, or until cheese melts.

Buon appetito,
Katie & Mario

Courtesy of Chef Katie Wojciechowski and Fuller's Second Floor