I’ll be honest – I think calling these little appetizers “pizzas” is weird. But I wasn’t feeling clever enough to rename them, so we’re going with them named as is. Whatever you decide to label them, give them a shot. I served them to a small crowd of recipe testing guinea pigs (aka, hungry friends) on Saturday night and they all pronounced them ‘blogworthy’, so that’s all that really matters. (You might think that hungry people would put their stamp on just about any old dish, but that would be wrong. They took their taste testing seriously, were brutally honest and even sent one “un-blogworthy” appetizer back to the drawing board for re-working.)
Serve these pretty little bites at your next soiree — they are lovely with something light and bubbly, and guests will think you spent entirely more time (and $$) making them than you actually did.
No need to thank me, I live for this stuff. : )
MINI SMOKED SALMON PIZZAS
YIELDS: 24 (12 servings)
SOURCE: myrecipes.com; recipe from Cooking Light
24 gyoza skins (find these near the gourmet pastas in the Frozen Foods section at Sendik’s)
4 (1 oz.) slices cold-smoked salmon (I’d use the sale Sea Passion Nova Lox)
1/2 c. Neufchatel cheese (reduced fat cream cheese)
2 T. finely chopped red onion (Jumbo Red Onions are on sale)
1 T. drained capers
1 t. chopped fresh dill
1/2 t. grated lemon zest (Fancy Lemons are on sale)
48 (1/2″) chive pieces
Preheat oven to 400. Coat two baking sheets with cooking spray. Arrange gyoza wrappers in a single layer on the sheets. Lightly coat wrappers with more cooking spray. Bake at 400 for 6 minutes or until crisp; cool.
Cut each salmon slice into 6 equal portions. Combine cheese and next 4 ingredients (through lemon zest), stirring well. Spread 1 teaspoon cheese mixture on each wrapper; top each with 1 salmon piece. Garnish each with 2 chive pieces. Serve immediately.Featured, Fresh, Frugal, Fabulous, News | December 4th, 2012