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.
