Directions:
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, black olives, 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.
Courtesy of Chef Katie Wojciechowski and Fuller's Second Floor
