Apple, caramelized onion pizza triangles

Adam Shivers/CNN

An apple will stay crisp and fresh for three weeks if refrigerated. If they are cooked and then frozen, they will stay just as tasty for eight months.

Makes 16

Pita bread is a simple solution for a not-too-filling pizza crust. Advance planning is necessary to caramelize the onions, but assemble and broil the pizzas just before serving.

2 tablespoons olive oil, plus more for brushing

1 large sweet or yellow onion, halved vertically and each half cut lengthwise into 1/8-inch-wide strips

1 cup diced tart apple, such as Granny Smith

2 tablespoons balsamic vinegar

2 teaspoons sugar

Salt to taste

Freshly ground pepper to taste

One 6-inch plain pita bread round, sliced horizontally

1 cup coarsely shredded mozzarella cheese

¼ cup coarsely chopped toasted walnuts

Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Add the onions; cover and cook, stirring occasionally, for about 5 minutes or until translucent. Reduce the heat to low; add the apple, vinegar, and sugar. Continue to cook, stirring occasionally, until the onions are very tender and nicely browned, about 15 minutes. Add salt and pepper to taste. Remove from the heat and set aside.

Just before serving the pizzas, preheat the broiler. Place the pita halves, rough-side up, on a baking sheet. Lightly brush with olive oil. Broil 4 to 5 inches from the heat source for about 1 minute or until lightly toasted.

To assemble the pizzas, spread the crusts with the shredded cheese and top with the onion mixture. Sprinkle with the walnuts. Broil for about 1 ½ to 2 minutes, or until the cheese is melted.

To serve, cut each pizza into 8 wedges and serve immediately.

Advance preparation

The onion mixture can be cooked up to 1 day in advance; cover and refrigerate. Bring to room temperature before assembling the pizzas.

Variations

Substitute pear, such as red or green Bartlett or Bosc, for the apple. Sprinkle the pizzas with about 2 tablespoons minced oil-packed sun-dried tomatoes before broiling.

Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.