Pita Pizzetta with Arugula and Caramelized Onions

Easy enough to make for lunch in between classes, this little pizza tastes like a restaurant quality appetizer.

I toasted a whole grain pita pocket in the oven for a few minutes, then added basic marinara sauce.
The important part is the fresh mozzarella and Parmesan-Reggiano cheeses. Put the pizza back in the oven until bubbly
Sauté some yellow onions in olive oil until they caramelize, then add a handful of arugula to the frying pan until wilted. Place on top of the pizza, drizzle with balsamic vinegar and you're done!