Barbequed Alaska Smoked Salmon Pizzette |
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Serves 4 Entrée Prep Time: 10 Minutes Cook Time: 10 Minutes 4 fully-baked mini pizza crusts (approx. 4 oz each) 1 tablespoon olive oil 1/4 teaspoon garlic powder 1/4 cup prepared hickory-smoked barbeque sauce 1/2cup cheddar cheese 1/2cup mozzarella cheese 1/2 cup thin sliced bell pepper strips 1/2 cup thin sliced fresh mushrooms 1 tablespoon diced onion Pinch of each salt and pepper 16 oz Alaska Smokehouse Natural Smoked Salmon 1 to 2 teaspoons lemon juice 1 tablespoon thyme (fresh or dried) 1 tablespoon oregano (fresh or dried) Preheat oven to 425 degrees. Place pizza crusts on baking sheet(s). Blend oil and garlic powder; brush blended oil over crusts. Brush barbeque sauce onto the crusts, covering well. Combine cheeses; sprinkle 2 tablespoons over each crust. Combine bell peppers, mushrooms, onion, salt and pepper; layer over crusts. In bowl, sprinkle lemon juice, thyme, oregano over Alaska Smoked Salmon , toss. Sprinkle salmon and remaining cheese over crusts. Bake 8 to 10 minutes, until cheese is melted. Dish works well as an entertainer before functions, or for a lunch meal serve with a side of green salad or steamed asprgrass. Can keep in the fridge but may become moist on the base over night. Appetizers: Cut each pizza into 4 slices, making 8 to 16 servings. Entrée: Place pizzas onto serving plates, making 4 servings |
