Adapted from a recipe by Chef Hamad Kouka of Ristorante di Modesta in Southfield, Michigan. Purchased pizza shells make this a quick, easy treat.

1 (12-inch) prebaked pizza shell
2-1/2 tablespoons olive oil
1 pound sweet onions halved, sliced vertically
1/4 cup sun-dried tomatoes (packed in oil), chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Salt and pepper to taste

Heat oven to 425 degrees. Place pizza shell on baking sheet; sprinkle onions on pizza and drizzle with olive oil; top with sun-dried tomatoes. Sprinkle with herbs, salt and pepper. Bake until onions just begin to brown, about 10 minutes.

Yield: 4 servings or 20 hors d'oeuvres.