2 large onions, peeled and very thinly sliced
2-3 Tbsp olive oil
1 tsp sugar
2 oat bran or whole wheat pita breads (6- or 8-inch size)
6 slices bacon
4 oz fresh mozzarella, sliced
1 7-oz can chopped clams, drained and rinsed
1 Tbsp fresh thyme leaves
1/4 cup grated Parmigiano-Reggiano cheese
Fresh black pepper
Preheat oven to 425°F.
In a large nonstick frying pan, heat the oil over low heat. Add the onions, and cook, stirring occasionally, for 10 minutes. Sprinkle the sugar on the onions, stir a bit more, and continue to cook until the onions are brown but not crispy. Remove from heat and set aside.
While the onions are cooking, in another frying pan, place the bacon strips in a single layer. Line a plate with paper towels and set aside. Cook the bacon over medium heat until it's as crispy as you like it. Drain on the paper towels, and chop roughly.
Line a rimmed baking sheet with parchment paper or aluminum foil. Place the two pitas on the pan, bottom facing up (this will create a bit more of a "cup" to contain the toppings).
Distribute the slices of mozzarella on each pita. Top with some caramelized onions. Sprinkle the bacon around, then add half of the can of clams to each pizza. Add some thyme leaves here and there, and top with parmesan cheese. Season with black pepper to taste.
Bake for 10-12 minutes, or until the cheeses are melted and gooey. Serve hot or warm.