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.