The flavor combination of salty and sweet along with the creaminess of the cheese is terrific. If you cannot find naan bread in your local supermarket, pita bread will work fine.

Two Naan Breads
Eight Slices Of Part Skim Mozzarella (Four Slices Per Pizza)
A Medium Spanish Onion
Ten Pitted Kalamata Olives Sliced In Half
A Tablespoon Of Balsamic Vinegar
1/2 Teaspoon Of Sugar
1/4 Teaspoon Of Sea Salt
A Pinch Of Ground Black Pepper
A Tablespoon Of Olive Oil

For The Carmelized Onions:

Peel the outer skin from the onion. Slice the onion in half. Cut the onion into about 1/4 inch wide slices.

Put a saute pan (large enough to hold the sliced onion) on medium heat. After four minutes, add the olive oil and the sliced onion. Cook the onions while stirring frequently for about thirty minutes. After the onions have been cooking for ten minutes, add the sugar, the sea salt, and the black pepper. The onions are fully carmelized when they attain a brown color. If the pan becomes too dry and the onions look like they are burning, add some cold water to the pan and stir. At this point, add the balsamic vinegar. Continue to cook for one minute while scraping the bottom of the pan to release any of the brown bits that have accumulated.

Final Assembly:

Preheat the oven to 375 degrees. Place an equal amount of the carmelized onion and the kalamata olives on each naan bread. Top each pizza with four slices of mozzarella cheese. Bake in the oven until the cheese has melted and is bubbly. Let the pizzas cool for five minutes before serving.