Mini-pizzas with smoked Coho salmon and dried cranberries

Serves : 4

Preparation time : 15 minutes

Cooking time : 10 minutes

Ingredients

• 1 smoked Coho salmon and dried cranberry log with cream cheese topping (thawed)
• 4 mini pita breads or mini pizza bases
• 1 red onion, thinly sliced
• 60 ml (4 tbsp.) olive oil
• 1 tbsp capers (optional)
• Salt and pepper to taste
• A few arugula leaves for garnish (optional)

Preparation

1. Preheat oven to 200°C (400°F).
2. Arrange the mini pita breads or pizza bases on a baking sheet. Spread a thin layer of Coho smoked salmon and dried cranberries log on each base.
3. Add finely sliced red onion on top, and capers if using. Drizzle each mini pizza with olive oil, then season with salt and pepper.
4. Place the mini pizzas in the oven for 8 to 10 minutes, or until the edges are golden and crisp.
5. Once out of the oven, add a few arugula leaves for a touch of freshness, if desired. Serve immediately.