1 (8 oz.) pkg. mini pitas
2 tbsp. olive oil
1 lg. onion, thinly slices
3 cloves garlic, finely chopped
1 (16 oz.) can kidney beans
1 (16 oz.) can garbanzo beans
1 (12 oz.) jar chunky salsa
1 tsp. leaf basil, crumbled
1/2 tsp. leaf thyme, crumbled
1/2 tsp. leaf oregano, crumbled
1 1/2 c. shredded Mozzarella cheese (6 oz.)
1/4 c. grated Parmesan cheese; optional

Preheat oven to 375 degrees. Heat pitas on foil 8-10 minutes. Heat oil in skillet over medium heat. Saute onion 3 minutes. Add garlic and saute 2 more minutes. Drain and rinse beans. Add to skillet with salsa and herbs. Cook until heated, with serrated knife, slice pitas in half around outside edges. Place pita rounds, inside facing up and overlapping slightly around surface of 12 inch pizza pan.

Sprinkle with 3/4 cup Mozzarella. Spoon beaten mixture on top and spread to cover. Sprinkle with remaining Mozzarella and Parmesan cheese. Bake at 375 degrees, 10-15 minutes.