To make the onions: Add the onion and olive oil to a medium-size saucepan over high heat and sauté until fragrant. Turn down the heat to low-medium. Add the coconut sugar and a dash of water. Sauté for 10 minutes or until the onions are very soft. Add the balsamic vinegar to de-glaze the pan and allow the liquids to evaporate. Set aside.
Preheat the oven to 180°C (355°F).
To make the pesto: Add all ingredients to a food processor and process until it forms a paste. Set aside.
Place the pita pockets on a lined baking tray. Spread the pizza sauce on each pita leaving a 1cm edge. Scatter the capsicum, mushrooms, tomatoes, vegan cheese and caramelised onions on top.
Bake the pita pockets in the oven for 10-12 minutes or until the
vegetables are cooked.
Dollop the pesto on the baked pita pizzas. Enjoy immediately!