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Recipe for pita pizzas with caramelized onions, sun-dried tomatoes, olives and pine nuts {vegetarian}


For the past five-plus years, I've been preaching the gospel of a well-stocked pantry, so when a recent medical episode grounded me for a few weeks, I dove into my pantry enthusiastically, and cooked some great meals with what I had on hand. These pita pizzas topped with caramelized onions, slow-roasted or sun-dried tomatoes, olives and parmesan cheese, epitomize pantry cooking. The small size pita, a low carb oat-and-flax flatbread from Joseph's, has few calories and fewer carbs, and it's just the right size for an individual pizza topped with whatever treasures your pantry offers up. I love this combination of caramelized onions (made two weeks ago in the slow cooker), sun-dried or slow-roasted tomatoes, olives and cheese; if you're into broccoli, or roasted red peppers, or pepperoni, pile them on. Pita pizzas are great for a party, too. Set up an array of toppings, and let each person create his or her own masterpiece.


Pita pizzas with caramelized onions, sun-dried tomatoes, olives and pine nuts

From the pantry, you'll need: onions, sun-dried (oil-packed) or slow-roasted tomatoes, black olives, pine nuts, dried thyme, Parmigiano-Reggiano cheese, olive oil.

Serves 2; can be multiplied.


2 6-inch oat-bran or whole-wheat low-carb pita breads
1/4 cup caramelized onions
1/4 chop roughly chopped sun-dried or slow-roasted tomatoes
Pinch of thyme
2 tsp chopped black olives
2 Tbsp grated Parmigiano-Reggiano cheese
2 tsp pine nuts
Olive oil, for drizzling


Preheat oven to 400°F.

On a rimmed baking sheet, place the two pita breads.

Top each with (in this order): onions, tomatoes, thyme, olives, grated parmesan cheese, and pine nuts. Drizzle lightly with olive oil.

Place in the oven for 10 minutes, or until the cheese melts.

Serve hot or at room temperature.

[Printer-friendly recipe.]

More recipes in The Perfect Pantry:
Whole wheat pizza with pumpkin, black beans and caramelized onions
Sausage, egg and asparagus pizza
Clam, bacon and caramelized onion pizza
Peachy mama pizza
Frying pan pizza

Other recipes that use these pantry ingredients:
Braised short rib sandwich with caramelized onion marmalade, from Pinch My Salt
Warm green lentil salad with caramelized onions, feta cheese, and pears, from Andrea Meyers
Caramelized onion dip, from Simply Recipes
Baked brie with caramelized onions in puff pastry, from Dine and Dish
Whole grain spaghetti with cherry tomatoes and pecorino romano, from Cooking on the Side

Need more creative ideas for using tomatoes all year round? Get 25 Tomatoes, my e-book packed with fantastic recipes, full-color photos and a fun video tutorial. With the FREE Kindle Reading app, delicious tomato recipes will always be just one click away on any computer, tablet or smart phone. Click here to learn more.

Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.


Yum! I even have some Joseph's Pitas in the freezer. Now I just need to make some caramelized onions.

These look so tempting...I'm eager to try some soon!

YUM! You what else is fun in case you don't have pita...Naan bread! Ohhh how I love pizza-anything!
P.S. so glad we are on a "caramelized onion kick!"

Kalyn, I love the Joseph's pitas, low calorie and low carb, and they make a great thin base for these pizzas.

Pat, please do!

Carol, naan would be a great substitute for the pitas, especially if you don't have to watch carbs as carefully as I do. Garlic naan would be even better!

How long can you keep the 'big mess' of carmelized onions?
No red sauce? Does it make the pita soggy?
I'm trying to get up the energy to slice all those onions!

I LOVE those Joseph's pitas ... they are so soft -- a total departure from what I expect of grocery store pitas. And these pizzas ... Lydia, my mouth is actually watering. They look amazing.

Susan, my container of onions lasted nearly three weeks in the refrigerator. The onions don't make the bread soggy; the pizza cooks for a short time, and I guarantee you'll want to eat it right away. If you have a food processor, you can slice those onions quickly. If not, invite friends over to help!

Sarah, I don't know if the Joseph's pitas are available everywhere, but I'm so glad we can get them here in New England.

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