Salmon Pizza

Wednesday, I needed to use up some Pita or flat bread that was about to expire. The best way I thought to use it was to make individual pizzas. I laid out all the ingredients for the kids and let them make their own pizza. This of course was a huge hit, since they were able to place any topping they wanted on their pizza. The Pita bread worked out real well giving a nice crispy thin crust pizza.

The kids of course used cheese, ham, pepperoni, and left over bacon. My husband would say I am strange by the combination I used, but it worked. Not only did it work it was fabulous!

I adjusted the portions for a large 12-inch pizza. I used Chicken of the Sea brand smoked salmon. This can be found next to your canned tuna in the grocery store, in a 3-ounce pouch. The salmon is boneless, skinless and ready to use.  I used sun-dried tomatoes that were packed in olive oil, and then used the olive oil from the jar to brush on the pizza.

 

1 (12 inch) pre-baked pizza crust

1 tablespoon olive oil

1 cup smoked salmon, cut into 1/2 inch pieces

1/2 (6 ounce) jar marinated artichoke hearts, drained and quartered

¼ cup black olives, sliced

2 tablespoons chopped sun-dried tomatoes

2 cups shredded mozzarella cheese

Preheat an oven to 400° F

Brush olive oil over the pizza crust, sprinkle with the smoked salmon, artichokes, and sun-dried tomatoes.

 Sprinkle the mozzarella cheese evenly over the pizza.

Bake until the cheese has melted and is bubbly, 10 to 15 minutes.