4 fully-baked mini pizza crusts (4 oz. each)
1 Tablespoon olive oil
1/4 teaspoon garlic powder
1/4 cup prepared hickory-smoked barbecue sauce
1/2 cup shredded Cheddar cheese
1/2 cup shredded Mozzarella cheese
1/2 cup thin-sliced bell pepper strips
1/2 cup thin-sliced fresh mushrooms
1 Tablespoon chopped onion
Pinch each salt and pepper
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 to 2 teaspoons lemon juice
1 Tablespoon fresh chopped or 1 teaspoon dried thyme
1 Tablespoon fresh chopped or 1 teaspoon dried oregano
Preheat oven to 425ºF. 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 entrée servings).