Honey Whole-Wheat English Muffins

I've been having breakfast at home more often, and thought I'd change it up.  Smaller, homemade, wheat English Muffins would have fewer simple carbs than anything in the store.

To clarify, these are not whole-grain breads.  I'm using regular, processed whole wheat flour to replace about half of the all-purpose flour.  I have a lot of it, and won't be making a new loaf of whole wheat bread until the open box of matzoh is gone.  Probably have to stick it back in the freezer.  This recipe does have more fiber, protein, and fewer simple carbs than an all-white recipe.  Plus, I'm making them smaller than the standard 3-inch muffin.

I started with the bible's English muffin recipe, which I have posted on the blog before.  I didn't expect to use the full extra cup of AP flour, because whole wheat flour hydrates differently.  Daily temperature and humidity affects these things, as well as the moisture content of the butter or margarine.  Even the size of an egg can change these things.  Most likely, the time I posted the recipe I was scooping the flour instead of spooning it into the measuring cup.  When I do that, I find I end up using far more.  At some point, I may switch to weighing my ingredients.

1-1/2 C 100º milk
1/4 C butter or *margarine 
1 Tb sugar
*2 tsp honey
2-1/4 tsp (1 packet) yeast
*2 C whole wheat flour
approx 3 C all-purpose flour
1 egg, room temperature 
1 tsp kosher salt (a pinch more if using unsalted butter)
oil for greasing the bowl and griddle
*cornmeal for the pan

1.  Stir together milk, butter, sugar, and honey.  The butter does not need to melt.  Stir in yeast and allow to get foamy, about 5 minutes.

2.  Into the stand mixer with the paddle, stir together one cup each of whole wheat and AP flour.  Add milk mixture and beat into a stringy batter, about 2 minutes.

3.  Beat in egg.  Add another cup each of wheat and AP flour and the salt.  Beat again into a light dough, another 3 minutes.  At this point, you can put away the whole wheat flour.

4.  Generously flour a work surface.  Pour dough out onto it and knead until smooth and elastic.  Add as little flour as you can to get it to hold its shape.  It will probably be about a cup.  The dough may be slightly sticky from the egg and honey, so don't go entirely by that.  Turn over in a lightly oiled bowl, cover, and allow to rise in a warm place until doubled, about one hour.

5.  Punch down dough and let rest 10 minutes.  Scatter cornmeal on two baking sheets and into a shallow dish.

6.  Roll out dough to 1/2" thick, adding as little flour to the work surface and top as possible.  Cut into 3" rounds (or smaller, or even squares) and dip lightly in the cornmeal on the pan before setting on a baking sheet.  Scraps can be rerolled, but take care not to add a lot of flour, just enough to prevent sticking.  You may also need to rest the dough for a few minutes between rolls.  When I got to the last one, I cut out squares from the block.

7.  Allow muffins to rise at least 30 minutes, until puffed.  Prepare a griddle with a thin layer of oil.  Heat over medium.  Transfer muffins to the griddle in batches, trying not to deflate them.  Cook until golden and set, about 5 minutes, then flip and cook on the other side for 5 minutes.  If they are getting dark too quickly, turn down the heat a tad.

8.  Remove finished muffins to a rack to cool.  Re-oil the griddle and continue until all are cooked.  My small muffins meant 5 rounds.  It took a while, and the last of them were quite fluffy.  Keep this in mind and start with the first ones you cut out.

9.  Split, toast if desired, and enjoy with toppings of choice.

Makes 18-20 3" muffins.

Difficulty rating  :)

Ramadan Pidesi

Purim is during Ramadan this year and I'm having a Turkish theme, so I decided to give this bread a try.  It isn't vegan, but neither am I.  I just do a vegan Purim (aside from the hamantaschen) as a way to honor Esther's choices.  Some traditions encourage you to eat meat on the holiday.  It's a variable observance.

These fall somewhere between naan and focaccia.  It's a no-knead bread that can be used as a side or sliced open for sandwiches.  It can be made large, about 10" across, or individual size.  I'm making a half batch into four single servings that are kind of on the small side.  I hate dividing an egg in half.

I'm not a huge fan of the flavor of no-knead bread, but this one has a shorter fermentation time than the kind that has to rest overnight.  After reading several, I settled on Unicorns in the Kitchen's recipe, with some adaptations in ingredients and technique from other versions.  The only big deviation I've made is that I'm out of sesame seeds and have never bought nigella seeds.  Substituted poppy, which is very much not authentic.

1/4 C 100ºF milk
1/4 C 100ºF water
1 Tb olive oil
1/2 tsp sugar
1/4 tsp salt
1 tsp yeast
1 egg, beaten
1-1/2 C bread flour, plus more as needed
1 Tb plain yogurt
1 tsp water
sesame and/or nigella seeds for decorating

1.  Stir together milk, water, oil, sugar, and yeast.  Allow to rest until foamy, about 5 minutes.  Reserve 1 Tb of beaten egg for the egg wash and add the rest to the wet mixture.

2.  Stir together flour and salt.  Add wet mixture and stir together into a shaggy dough, about 3-4 minutes.  It's going to be more like a thick batter than bread dough.  Cover and set in a warm place to rise until doubled, about 45 minutes.

3.  Wet hands and pull at the edges of the dough.  Fold into the middle.  Pull and fold 8-12 times to build a little gluten structure.  If it is still a puddle, add a couple of tablespoons of flour and pull-and-fold again.  Divide into 4 pieces by weight, round into balls, and let rest on a floured surface for 20 minutes.

4.  Prepare a baking sheet with parchment paper or by scattering cornmeal on it.  Or both.  Pat down each dough ball into a circle 1/2" thick and set on the baking sheet.  Mix together remaining egg, yogurt, and water into a thick glaze.

5.  Dip your fingers into the glaze.  To make the classic design, press down with the fingertips to make a rim around the edges.  Then make lines across the surface to indent the diamond pattern.  The egg wash should be all over the pides.

6.  Sprinkle the breads with seeds and allow to rest and rise while you preheat the oven to 425º.  Bake 15-18 minutes.  Start checking after 12, since every oven is different.  After ten, I set my timer for another 8, and they came out too dark.  My oven is probably best for 15.  They should be golden and puffed, with the indented pattern visible.  They will be soft and pliable.

7.  Allow to cool on a rack.  Serve room temperature or slightly warm.

Difficulty rating  :-0

Flatbreads with Tarragon

When did pitas get expensive?  Granted, I only buy them when I have a coupon to make them $2, and have no idea what full price is.  Ok, fine, I'll make something to have in an impromptu mezze meal.  It wasn't supposed to get this elaborate.

This is a basic lean dough recipe.  Water, sweetener, yeast, oil, flour, salt.  And, in this case, some dried tarragon.  Because why not.  It was going in the main-dish frittata anyway.  If you want it a bit richer, use milk instead of water.

1/2 C 100º water
1 tsp sugar, honey, or *date syrup 
1/2 tsp yeast
1-1/2 C flour, plus more for rolling
1/4 tsp salt
*1/2 tsp dried tarragon
olive oil as needed

1.  Stir together water, sugar, 1 tsp oil, and yeast.  Let sit until foamy, about 5 minutes.

2.  In a small bowl, combine water mixture and 1/2 C flour.  Stir into a batter.  Add another half cup, the salt, and tarragon and stir into a shaggy dough.

3.  Pile half a cup of flour on a work surface and pour the dough onto it.  Knead until smooth, adding flour if necessary to keep the dough from sticking, about 10 minutes.  Whenever I do a small batch by hand, it reminds me why I use the stand mixer to make yeast doughs.  Turn over dough in a lightly oiled bowl, cover, and allow to rise in a warm place 90 minutes.

4.  Punch down dough, divide into 4 portions by weight, form into balls, and allow to rest 10 minutes.  Start to heat a medium skillet over medium-high heat.

5.  Once the ten minutes are elapsed, turn down the heat to medium and add a light drizzle of oil to the pan.  Swirl to coat.  Roll out each ball into a 6" circle, lightly dusting it and the board with flour to prevent sticking.

6.  One at a time (or get multiple pans going) cook the flatbreads in the skillet for about 5 minutes per side.  They may form an uneven pocket, but I deflated all of those.  This isn't supposed to be a pocket bread.  Place finished pieces on a plate and cover with a towel between batches.  Add a smidge more oil to the pan between breads.  If making ahead, store warm flatbreads in a plastic bag in the fridge to keep them soft.

Difficulty rating  :)

Hawaiian Rolls

I wanted to make some pork sliders with Hawaiian rolls, which I haven't bought in forever.  $6 per dozen, um no.  So I found a copycat recipe.  For the price of the can of pineapple that I was buying anyway (for the 1/4 C of juice) I could make a half batch and not have leftovers.

One thing I got from the comments is how important it is to use canned (cooked) pineapple juice.  That same enzyme in raw pineapple that prevents gelatin from setting and irritates your hands will turn the milk into pineapple-flavored cottage cheese.  It probably also interferes with gluten development.  Instead of buying a lot of pineapple juice that I wouldn't drink, I got a can of chunks in juice, drained it, and put the chunks in a salad.  It was close to a cup of juice, so the rest is in the freezer until I need it for something.

Another important note on the recipe was to use as little flour as possible.  That's my mantra anyway, but you really don't want to make this dough heavy.  It should be silky, yet hold its shape when you make the balls.  That is the secret to tender, fluffy sweet dough.  When you work with dough that has an egg in it, it is very tempting to keep adding flour.  It's always going to be a little sticky.

1/4 C canned pineapple juice
1/4 C 100º milk
2 Tb softened unsalted butter, even slightly melted
3 Tb granulated sugar
1 Tb light brown sugar
1 egg, room temperature 
1/2 tsp vanilla
1 tsp yeast
2 Tb All Purpose flour
2+ C bread flour
3/4 tsp salt
one egg beaten with 1 Tb water for egg wash
Melted butter and flaky salt to finish, optional

1.  Stir together pineapple juice, warm milk, both sugars, butter, vanilla, and yeast.  Allow to proof until slightly foamy, 5 minutes.

2.  In a stand mixer, combine the yeast mixture, all purpose flour, and one cup of the bread flour with the paddle.  Beat until smooth.  Add salt, egg, and half a cup of bread flour and beat again into a light dough.

3.  Generously flour a work surface and pour dough onto it.  Knead until dough is smooth and elastic, adding as little flour as possible.  The final dough ball should hold its shape, but just barely.  Turn over in an oiled bowl and allow to rise in a warm place until almost tripled, about 90 minutes.

4.  Punch down dough and allow to rest 10 minutes.  Grease an 8x8 pan with spray or butter.  Divide the dough into 8 rolls, by weight if possible.  Mine were slightly over two ounces each.  Roll each piece into a ball and tuck in any ends.  Arrange in prepared dish.  Allow to rise another 45 minutes.

5.  While the oven is preheating to 375º, brush risen rolls with egg wash.  Bake 20 minutes, until golden.  While still warm, brush with melted butter and sprinkle with flaky salt, if desired.  I found the salt to be a bit much.  Allow to cool at least halfway in the pan before moving to a cooling rack.  Store room temperature up to two days, or freeze for longer storage.

Makes 8 rolls

Difficulty rating  :)

Mezze-Filled Calzones (A Tale of Leftovers)

This was going to be pizzas.  Then I realized I had extra sauce and decided to do them this way, with the red sauce as a dipper and the pesto inside.

Some people draw a blank about how to repurpose leftovers.  I hate wasting food, and only do it if it's obviously spoiled or I suspect it of having made me ill.  That's very rare.  In this house, leftovers get frozen in lunch portions or turned into something new.  That's often stir fry, soup, burritos, or pizza.  Sometimes quiche, but I'm still traumatized by the price of eggs.  I'm learning how to make casseroles. 

When the amounts in the new mezze recipes I tried ended up being far too much for the four servings I planned, they turned into the "pizza" toppings on my meal plan.  Folding them into calzones happened when it looked like there was too much for just a pizza topping, plus wanting to use the dipping sauce.  I didn't use up quite everything, so it went back into the freezer to throw into some Sloppy Joes a week later, which kind of turned into Sloppy Moussaka because of the eggplant and mozzarella.

I got a little fancy with the crust, kind of turning it into an onion bagel to use up a green onion.  Most onion bagel dough has poppy seeds in it so the bakers can tell it apart from plain dough, since finely diced yellow onions are invisible in dough.  I considered putting parmesan in it too, but there's already two kinds of cheese on the inside.

Part of keeping a frugal pantry that saves you money and doesn't waste food is finding ways to use what you already have.  The calzones were really good and exactly what I wanted at the time.  Yes, I made the dough from scratch and the whole thing took close to three hours, but I did not go grocery shopping at all to make this meal.  In fact, the only thing I ended up needing that entire week was fruit to go in my yogurt.  Look at what you have before deciding what to make all week, and you'd be surprised to see how much you can save.

Khubz Arabi (Arabic Pocket Bread)

Once I had decided to go all-out on a tapas meal, making my own flatbreads seemed like a logical extension.  This recipe out of Mideast & Mediterranean is the yeast version of pitas.  I was already making bread that week, and turned it into a baking day.  Time to restock flour.

I did make some minor alterations to the recipe.  First, I cut it in half and still got 12 flatbreads.  I also added a mere teaspoon of sugar to the dough, to help out the yeast and make things go faster.  It isn't enough for flavor or to make the breads brown.  And the problem with using a recipe from 1993 is that cooking has evolved a bit, so I subbed olive oil instead of canola.  The method of adding ingredients is more how I prefer to do it, rather than how it was written.

Being a modern version of an ancient recipe, I decided to do this one by hand.  Definitely reminded me why I make breads in the stand mixer.  Five extra minutes of kneading later, I got the dough I wanted.

1-1/4 C 100º water
1 tsp sugar
1 pkg or 2-1/4 tsp yeast
3+ C flour
1-1/2 tsp kosher salt
1 Tb olive oil

1.  Add water to a medium bowl.  Sprinkle with the sugar and yeast and stir to combine.  Allow to sit until foamy, about 5 minutes.

2.  Add 1 C flour and stir into a batter.  Add another cup of flour and the salt to make a very soft dough.  Stir in the third cup of flour and the oil and knead into a shaggy dough.

3.  Turn out dough onto a floured surface and knead until smooth and elastic, adding flour as needed.  Dough should not be dry, but it shouldn't be excessively sticky.  Grease the bowl you mixed in with a few drops of oil.  Form the dough into a ball, turn over in the oil, and cover lightly.  Place in a warm area until doubled, about 1 hour.

4.  Punch down dough and divide into 12 pieces.  By weight, mine came out to a little over 2 ounces per flatbread.  Round into little balls, cover, and allow to rest 15 minutes while you preheat the oven to 375º and grease or line three baking sheets.  (Or 2 and reuse one)

5.  Using a dusting of flour on the board and the top of the dough, flatten each ball and roll out into a 6" round.  It's going to be very thin, and you're going to wonder how that possibly makes a hollow pocket bread.  Place four on each baking sheet.

6.  Bake 10-12 minutes, until puffed up.  What I didn't understand is that they are pretty much done at that point, and you have to pull them out or they'll stay that way like a puffed cracker.  They do not have to brown.  I was able to salvage them by spritzing with water on both sides and microwaving for ten seconds.   Once cool enough to touch, place in a plastic bag to finish cooling so they don't dry out.  If not serving immediately, refrigerate because of the humidity in the bag.  To fill, cut in half and open the pocket.

Makes 12 pocket breads

Difficulty rating  :)

Bagel Chips

I have had two sesame bagels in the freezer for so long, I don't remember why I saved them.  It may have been for tashlich, before they put out a request to bring vegetables instead of bread because it's more environmentally friendly and safer for the birds.  Either that, or for a stuffing I never made.  I also remember thinking I could make breadcrumbs out of them.

Turning stale bread into croutons or chips is very easy.  You just toss or brush the cut slices with oil and toast them in the oven with whatever seasoning you choose to sprinkle on them.  That is, until you try to multitask a pie, don't set a timer, and leave them in about three minutes too long.  These were edible, just quite a bit darker than I had in mind.

1 or 2 day-old bagels
olive oil
seasonings of choice: flake salt, everything seasoning, Italian herbs, etc

1.  Preheat oven to 350º or 325º with convection.  Line a baking sheet with parchment or a silicone mat.

2.  Slice bagel thinly, ideally a quarter inch thick or less, all around the radius.  You can do them the long way too, if you want ovals instead of rounds.

3.  Lightly brush both cut sides with olive oil.  You're looking for a drop or two on each, maybe a total of 2 Tb for this entire project.  Sprinkle with seasonings, if using.  I left mine plain because they were already sesame.

4.  Bake chips 10 minutes, flip, and bake another 10 minutes or until crispy and about three shades less brown than the ones I made.  Allow to cool and set, then serve with soup, salad, or dips.

Yield depends on size and number of bagels

Difficulty level  π

Mediterranean-Style Pizza

Ok, so I get that Italian food is Mediterranean.  It just isn't the way Americans make it.  This one is closer to how Italians would have made pizza before tomato sauce was a thing.

I've been watching a lot of historical food channels lately, and it's pretty impressive how many ingredients we take for granted are native to the Americas.  The most famous export to the rest of the world is probably the tomato.  I didn't realize that most beans are American.  Nearly all edible nightshades and about half of the gourds were unkown to ancient civilaztions on other continents.  Then there's corn and quinoa.  Corn may not be as pervasive across the other continents, but it probably makes up a significant portion of Americans by weight.

That said, my tomatoes finally ripened after I stopped planning recipes with tomatoes in them, so I chopped up a couple to put on these pizzas with everything else.  The artichokes were a box I bought on clearance in case my home-grown wasn't enough for a full year.  They were, so I defrosted half of them and sliced them up.

I forgot to buy a red onion, then realized that my pesto is onion-based and went out to pick basil instead.  It needed a trim anyway.  If you're using a traditional basil pesto, slice up a red onion to give this a little flavor contrast.

For the crust you can use store-bought, naan, a pizza crust dough - which I do not appear to have as a stand-alone; I'll fix that next time I make pizza - or an overnight pizza crust recipe.  I made whole wheat naan.

1 large or 4 personal-sized pizza crusts
cornmeal to dust the pan
*1/2 C pesto
2 C mozzarella cheese
*2 cloves garlic, minced
1/2 red onion, sliced
*4 oz frozen artichoke hearts, quartered
*2 Roma or Campari tomatoes, diced
*8-12 Kalamata olives, halved
*handful of basil leaves, optional

1.  Preheat oven to 350º.  Scatter cornmeal generously on one or two baking sheets or a pizza stone, if using.

2.  Lay the crust or crusts on the baking sheets.  Spread with the pesto, then sprinkle evenly with the cheese.  I like to have a clean outer rim, but there's nothing in pizza theory that says you can't spread everything all the way to the edge.

3.  Scatter the toppings on top of the cheese, trying to get a little in each slice.  If the dough recipe requires it, allow the pizza to rise for the appropriate amount of time.

4.  Bake the pizzas according to the dough recipe.  None of the toppings have to be cooked to a specific temperature.  It will probably be around 20 minutes.

5.  Once done, allow pizzas to rest 5-10 minutes before cutting and serving.  I know, it's hard, but the dough and cheese really should finish their cooking process before you eat any.  I burned the roof of my mouth a little.

Difficulty rating  π for store-bought crust, :) for homemade

Whole Wheat Bread

For those who missed it, I'm fed up with the price of bread and have decided to make my own.  One bag of wheat flour costs the same as a loaf, and will last me at least half a year at the rate I eat sliced bread.  Yes, there are more ingredients than just the flour, but I can still make a loaf for under $1, probably closer to 50¢.

If I already have a basic whole wheat loaf on this blog, it is hidden so well even I can't find it.  So, I went back to the Bible for a starting point and altered it a touch for a single loaf and my personal tastes.

One thing to keep in mind is that whole wheat bread generally has part white flour.  Otherwise, it would be a very rustic and tough loaf.  Maybe I'll tackle whole grain bread at some point, which is usually all whole wheat flour with various grains in it to cut the density.  Wheat bran has fat in it, which shortens gluten strands and produces a more dense loaf.  It will take more liquid to make a loaf than an all white one and it will weigh more by volume.  Not a lot more, but if you weighed white and wheat loaves side by side, you would see the difference.

I chose to use bread flour here, but all-purpose would be fine if that's all you have.  It may take slightly more of it to achieve the desired texture because of the way different flours absorb moisture.

1 C 100º milk (or water for a leaner loaf)
1 Tb honey
1 Tb brown sugar
2 Tb unsalted butter
2 tsp yeast
2 C whole wheat flour
1 C bread flour
1-1/2 tsp kosher salt

1.  Stir together milk, honey, sugar, butter, and yeast and let sit until foamy, about 5 minutes.  The butter does not need to melt.

2.  In stand mixer with paddle, combine whole wheat flour and milk mixture.  Yes, I know the dough hook is more appropriate, but I have better luck with the paddle for small batches.  Beat on medium-low setting for 2 minutes.  Or, by hand in a bowl with a spoon.  You'll just end up kneading it longer.

3.  Add 1/2 C bread flour and salt.  Beat again until well combined and pulls away from sides of bowl.

4.  Transfer dough onto work surface dusted with bread flour.  Knead until smooth, 5-10 minutes.  This dough will feel denser than a white dough and won't stick to the board.  Shape into a ball.  Turn over in a lightly oiled bowl, cover, and set in a warm place to rise until doubled, about 1 hour.

5.  Punch down dough and let rest 10 minutes, while you prepare the loaf pan.  Either grease with shortening, pan spray, or line with parchment paper.  If you have a silicone one, great, you can skip that step.

6.  Roll out dough into a 9" x 12" rectangle.  Roll up into a 9" log.  Tuck the ends under and place, seam side down, in the loaf pan.  Allow to rise again for 45 minutes, until the loaf fills the pan and is well-risen on top.

7.  Preheat oven to 400º.  If you want a butter-top loaf, brush top crust with melted butter and split down the middle.  (I don't think I'm going to split them anymore, unless I get one of those lame blades.  It tore the "skin" and made it rise unevenly.)  Bake 30-35 minutes, until golden and sounds hollow when tapped.  Remove at once to a cooling rack so the bottom doesn't get soggy.  Cool completely before slicing so the loaf holds its shape.

Makes one loaf, about 10 servings

Difficulty rating  :-0 if you aren't used to making bread, otherwise :) for the time investment

BBQ Salmon Pizza

This ended up being a pantry meal, only buying the cilantro.  I wouldn't have had to do even that, but my only current plant bolted.  The next round will be ready in a few weeks.

I haven't made pizza from scratch in ages, maybe a year.  I forgot how amazingly soft the dough is.  Of course, you can make this with store-bought bases, which will take a whopping 5 minutes to prep and 10 in the oven.

The flavors for this are a cross between BBQ Chicken pizza and a Mediterranean theme.  I used canned salmon to guarantee it would be sufficiently cooked by the time the crust was done.  If using fresh, I would recommend no more than half a pound for the entire recipe.  You never need as much in toppings as you think you do.

Crust

1 C 100º water
1 Tb honey
1 Tb olive oil
2 tsp yeast
1 tsp kosher salt
3-ish C flour

1.  Stir together water, honey, oil, and yeast.  Allow to sit until foamy, 5-10 minutes.

2.  In stand mixer with the paddle, beat together water and 1 C flour until smooth.  Add salt and another cup of flour and beat again until stringy, about 3 minutes.  Beat in enough additional flour to turn it from a batter to a dough, about half a cup.

3.  Turn out dough onto a floured surface and knead until smooth and elastic, about 5 minutes.  I decided to take a photo of the underside of what that looks like.  Everyone shows the smooth side, but this is what you're looking for on the not-pretty side before it is rounded into a ball.  Turn over in a lightly greased bowl to coat all sides, cover, and set in a warm place to rise until doubled, about 1 hour.

4.  Punch down dough and divide into 4 portions by weight.  Mine were a surprising 6 ounces each, which explains why pizza puts on weight.  I could have made 6 lunch-sized pizzas instead, but I didn't have enough cheese for that.  Round each into a ball and allow to rest while you prepare the toppings.

Toppings

Cornmeal for the pan
*1/4 C BBQ sauce, plus more for drizzling
8 oz (2 C) shredded mozzarella cheese
1 5 oz can salmon, drained
1/4 C Kalamata olives, slivered
1/4 C cilantro leaves

1.  Drain salmon well.  If using fresh, slice thinly into bite-sized pieces.  You could even sear them first.  Drain olives and cut into slivers or cross-slices.  Tear cilantro leaves off the stems.

2.  Scatter a generous amount of cornmeal on two baking sheets, about a tablespoon on each.  This is to prevent sticking and give the bottoms a little crunch and stability.  Roll out each dough ball into a 6" round for thick crust or 8" for thinner and place on baking sheets.

3.  Spoon a tablespoon of sauce onto each crust, leaving an edge clean for holding.  Sprinkle each pizza with 1/2 C of cheese, then evenly divide salmon, olives, and cilantro between them.  Allow to rest in a warm spot for half an hour, turning on the oven to 400º halfway through.

4.  Once oven is preheated, place pizzas in them and bake for 10 minutes.  Rotate pans and continue to bake until crust is lightly golden and before the bottoms turn dark brown.  You're only cooking the dough and melting the cheese here if using canned salmon, so it's only 10 minutes total if using pre-baked pizza crusts.

5.  Allow pizzas to sit 5-10 minutes before slicing and serve with additional sauce on the side for dipping or drizzling.

Difficulty rating  :) (π if not making dough)