Pear, Gorgonzola and Honey Pizza

Roll out dough to your preferred thinness. Cover cookie sheet with corn meal and set the dough on top. Brush dough with olive oil, make one layer of thinly sliced pears (these are apple pears) and sprinkle with gorgonzola. 

Bake in the oven at 500 degrees until the crust looks done (about 8 minutes in my oven). When you bring it out of the oven, drizzle lightly with honey and eat!!

Mozzarella, Proscuitto & Arugula Pizza

I usually make this pizza with Fig preserves - but I'm out. 

Mozzarella, Proscuitto & Arugula Pizza
Roll dough out to the thinness you prefer. Cover cookie sheet with corn meal and set the dough on top.
Brush dough with olive oil, then add shredded mozzarella - then salt and pepper to taste.  Bake in the oven at 500 degrees until the crust looks done (about 8 minutes in my oven). When you bring it out of the oven, add proscuitto and arugula - allow time for the proscuitto and arugula to heat up a little and eat!!

*If you make this with fig preserves like I usually do, spread the preserves on the dough instead of brushing it with olive oil.

Pesto, Goat Cheese and Pine Nut Pizza

Our local pizzeria sells their hand made pizza dough for $3 for a "large" I bring it home and cut it into 4 pieces so we can make personal sized pizzas with different toppings for everyone to try. 

My 9 year old made this one tonight (hence the odd shaped dough)

Pesto, Goat Cheese and Pine Nut Pizza

Roll dough out to the thinness you prefer. Cover cookie sheet with corn meal and set the dough on top. Cover with pesto, crumble goat cheese between your fingers and bake in the oven at 500 degrees until the crust looks done (about 8 minutes in my oven). When you bring it out of the oven, sprinkle with toasted pine nuts and eat!!

Teriyaki Salmon with Sriracha Cream Sauce

I saw this recipe on Pinterest and initially made it about 5 weeks ago and I've made it twice since then. For someone who doesn't repeat meals very often - this should tell you how delicious this is!!

I use Kirkland brand salmon steaks. They are individually wrapped so I can get the right amount of portions I need quickly and defrost them in the sink fairly quickly too. 

Teriyaki Salmon with Sriracha Cream Sauce
1 c Teriyaki sauce per salmon steak (I love yoshida's)
Salmon steaks (1 per person)
2 T Sriracha sauce (asian food aisle)
1/2 c mayonnaise
1 1/2 T sweetened condensed milk

Combine sriracha, mayonnaise and sweetened condensed milk. Set in the refrigerator until service. Marinate the salmon in the teriyaki sauce for at least 30 minutes up to 4 hours.

You can cook your salmon the way I do (easiest fastest delicious) OR you can cook the salmon in the oven at 400 degrees for 20 minutes.

Serve over a bed of rice and garnish with green onions (not pictured!)