Cambozola Pita Pizzas

A tasty little appetizer. I found this recipe in an Oct. 1991 issue of Select Homes and Food (a Canadian magazine). They always seem to go over well.

• Ready In: 1 hr 20 mins
• Serves: 12
• Yields: 36 pizzas

Ingredients

• 4  onions, thinly sliced
• 2  tablespoons butter
• 1  tablespoon brown sugar
• 4  teaspoons  balsamic vinegar or 4  teaspoons water
•  salt and pepper
• 18  mini pita pockets, halved in rounds
• 1⁄2 lb  cambozola cheese, crumbled
• 2⁄3 cup sun-dried tomato packed in oil, drained and slivered

Directions

1. Spread onions in shallow baking dish. Dot with butter; sprinkle with brown sugar, vinegar, salt and pepper to taste.
2. Bake, covered, in 300' F oven for 30 to 40 minutes or until tender, stirring once. (Can be prepared ahead, covered and refrigerated for up to 2 days.).
3. Place pita rounds on baking sheets. Top each round with a spoonful of onion mixture, cheese and 2 to 4 slivers sundried tomatoes. Just before serving, bake pizzas in 375' F oven for 6 to 8 minutes or until lightly browned and bubbly. Makes about 36 pizzas.