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.

 

Ruth's Baked Onions

I have always heard about onions so sweet you can eat them like an apple. I have had Vidalia onions before and never found that to be true. I just thought it was one of those myths, wives tales, etcetera. Two weekends ago, at the farmers market, Ruth from Whitaker Farm proved me wrong.

This week when I bought more Ruth told me her recipe for baked onions and had my mouth watering. Ruth said cook these in foil at 500°, after cooking place a dab of butter on top and eat the onion as if you would a baked potato.

Holy Moly! These onions are fantastic!

4 large Vidalia onions

1/4 cup cold butter, cut into pieces

Salt and pepper to taste

1 cup shredded (fresh) Parmesan cheese (optional)

 

Preheat to 500°F

Cut the top off the onions and skin

Score the onions, place a pat of butter on top then wrap in aluminum foil

Cook for 45 minutes to an hour depending on the size of the onion

Remove from foil, season with salt and pepper. Sprinkle with cheese if you choose to use it