Grilled Pizza (with Pita bread)
Serves: 4 as a main course, 8 as an hors d’oeuvre

1 Tbsp. olive oil
2 tsp. balsamic vinegar
1 garlic clove, chopped
1 tsp. Italian seasoning
1 large onion, cut into 1/2-inch thick slices
1/4 cup sundried tomato pesto
4 pita breads
1/2 cup grated Italian fontina cheese

Preheat the grill to low. Combine the olive oil, vinegar, garlic and Italian seasoning in a small bowl. Arrange the onion slices in a shallow dish and cover with the olive oil mixture. Let sit 15 minutes. Place the onion slices on the grill and cook until tender, about 5 minutes on each side. Remove from the heat.

Spread 1 tablespoon of sundried tomato pesto over each pita bread. Separate the onion rings and arrange on the pita breads. Top with equal amounts of the cheese. Place on the grill and cook over indirect heat until the cheese melts, about 5 minutes. Cut into quarters and serve hot.

Alternative toppings: Substitute zucchini or mushrooms in place of the onions. Use a basil pesto with or in place of the sundried tomato pesto. Top your pizza with a variety of cheeses from goat to gorgonzola.