Take a cookie tray, and scatter kosher salt on the tray.

Take each pita bread, and with a brush, spread the olive oil on both sides of the bread, leaving a nice layer without any puddles. Do this for each pizza.

Take the Cholula hot sauce and shake a liberal amount of it in a separate bowl. Squirt two small dabs of chipotle mayo for consistency. Add a couple teaspoons of ground cumin. Stir until color is a sun-orange color.

With a brush, take the sauce you just created and spread it on each of the 4 pita breads, creating a nice layer, without any puddles.

Cut the pork sausage link into discs, and place about 4-5 discs onto each pita bread.

Take your red onion, and place about 1.5 cups worth of rings onto the frying pan to be grilled.

Grill onions until caramelized. Take onions off pan and let simmer for a few minutes.

After simmering, take onions and cut them into much smaller bits, and separate them into piles of 4.

Place each pile of finely chopped grilled onions on each pita bread.

Top the pita bread with shredded or sliced pepper jack cheese.

Bake at 375 for 10 minutes, or until cheese is fully melted.

After baking, top each pita bread with a dollop of sour cream in the middle, a spoonful of fresh cold pico de gallo, and some fresh chopped cilantro.

Finally, squirt fresh lime on each of the pita pizzas.

Serve hot, & enjoy!