Mediterranean pita pizzas

I had made a large batch of chickpeas, and didn't know what to do with them all. A couple of night ago, I made some hummus, and then came up with this concoction. I was really tasty. It may take some prep time, but everything can be prepared ahead of time and then assembled last minute. The quantities can vary depending on how many pizzas you make, and how much topping you prefer.

3-5 pocket pitas
1-2 cups hummus (see ingredient note below)
2 bell peppers (any colour)
2 onions, thinly sliced
Mozzarella cheese, grated (or thinly sliced if fresh)
1 small courgette/zucchini
2 plum tomatoes

Caramelize the onions by sauteing over high heat with some olive oil and salt to taste, until soft and golden brown. Roast the peppers by placing under the grill/broiler until the skins have blackened and bubble away from the flesh (alternatively you could use roasted bell peppers from a jar).

Assemble pizzas by spreading desired amount of hummus on the top of the pita bread, then top with onions, peppers, cheese, courgette and tomatoes.

Place in a 200 C/400 F preheated oven, and bake until cheese is melted and bubbling, and courgette is cooked through.

Ingredient Note:
You could use store bought hummus, or prepare your own. I don't have a specific recipe, but they are easy to find. I just do it by taste. I didn't have tahini, so I used natural/plain yogurt instead, and it turned out great.
I place a bunch of chickpeas, some olive oil, fresh garlic, fresh lemon juice, yogurt, cumin powder (about 1-2 tsp), and a dash of cayenne pepper into a food processor and blend until smooth. Then add salt and pepper to taste.