Ingredients
- 4 4 fully-baked mini pizza crusts (4 oz. each)
- 1 Tablespoon 1 Tablespoon olive oil
- 1/4 teaspoon 1/4 teaspoon garlic powder
- 1/4 cup 1/4 cup prepared hickory-smoked barbecue sauce
- 1/2 cup 1/2 cup shredded Cheddar cheese
- 1/2 cup 1/2 cup shredded Mozzarella cheese
- 1/2 cup 1/2 cup thin-sliced bell pepper strips
- 1/2 cup 1/2 cup thin-sliced fresh mushrooms
- 1 Tablespoon 1 Tablespoon chopped onion
- Pinch each Pinch each salt and pepper
- 1 can 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon
- OR 8 to 10 oz. skinless, boneless salmon (canned or pouched),
- drained and chunked
- 1 1 to 2 teaspoons lemon juice
- 1 Tablespoon 1 Tablespoon fresh chopped or 1 teaspoon dried thyme
- 1 Tablespoon 1 Tablespoon fresh chopped or 1 teaspoon dried oregano
Servings:
Units:
Instructions
- Preheat oven to 425F. Place pizza crusts on baking sheet(s). Blend oil and garlic powder; brush oil blend over crusts. Brush crusts with
- barbecue sauce. Combine cheeses; sprinkle 2 tablespoons over each crust.
- Combine bell pepper, mushrooms, onion, salt, and pepper; layer over crusts.
- In bowl, sprinkle lemon juice, thyme, and oregano over Alaska Salmon; toss. Sprinkle salmon and remaining cheese over crusts. Bake 8 to 10
- minutes, until cheese is melted.
- For appetizers, cut each pizza into four slices (makes 8 to 16 appetizer servings).
- As a meal, place pizzas on individual serving plates (makes 4 entre servings).
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