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Publisher Photo
These individual pizzas made from toasted pita breads are a tasty way to finish up extra salmon in this swift snack sent in by Laura Davis from Ann Arbor, Michigan. Seafood lovers are sure to request it time and again.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 2 pita breads (6 inches)
  • 1/4 cup pizza sauce
  • 1/4 pound smoked salmon or lox, chopped
  • 1 small red onion, halved and thinly sliced
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1/4 teaspoon dried oregano

Directions

Place pitas on an ungreased baking sheet. Top with pizza sauce, salmon, onion, cheese and oregano. Bake at 425° for 7-10 minutes or until cheese is melted. Yield: 2 servings.
Originally published as Smoked Salmon Pizza in Quick Cooking September/October 2004, p22

Nutritional Facts

1 piece: 420 calories, 16g fat (8g saturated fat), 57mg cholesterol, 1798mg sodium, 40g carbohydrate (5g sugars, 3g fiber), 28g protein.

  • 2 pita breads (6 inches)
  • 1/4 cup pizza sauce
  • 1/4 pound smoked salmon or lox, chopped
  • 1 small red onion, halved and thinly sliced
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1/4 teaspoon dried oregano
  1. Place pitas on an ungreased baking sheet. Top with pizza sauce, salmon, onion, cheese and oregano. Bake at 425° for 7-10 minutes or until cheese is melted. Yield: 2 servings.
Originally published as Smoked Salmon Pizza in Quick Cooking September/October 2004, p22

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