Mrs Baird's Mini Gourmet Pizzas By Carol Ritchie   Serves 4 These mini pizzas make a super snack or tempting lunch. The hearty bread base can handle the toppings! 4 slices Mrs Baird's Bread (100% Whole Wheat Bread, Split Top Wheat, or Honey 7 Grain Recipe Bread) Preheat oven to 350 F. Use a round shaped cookie cutter or kitchen scissors to cut bread into round shapes. Place bread rounds on a nonstick baking sheet. Bake for 5 minutes or until bread is slightly toasted. Choose from the toppings below and top bread slices as directed in the instructions below. Bake uncovered at 350 F for 7 to 8 minutes, until toppings are warmed through. Serve warm. Roasted Pepper with Ham and Goat Cheese Topping (for 4 bread rounds) cup tomato sauce 2 tsp.chopped fresh basil or ½ tsp. dried basil cup canned roasted red bell peppers, thinly sliced cup diced lean ham cup goat cheese Mix together the tomato sauce and basil in a small bowl. Spread 2 Tbs. of the tomato mixture over the toasted bread rounds. Top each bread round with 2 Tbs. of the peppers, ham and goat cheese. Bake as directed above. Greek Style Topping cup tomato sauce 2 tsp. chopped fresh oregano or ½ tsp. dried oregano cup sliced cherry tomatoes cup chopped canned artichoke hearts cup crumbled feta cheese cup chopped Greek olives Mix together the tomato sauce and oregano in a small bowl. Spread 2 Tbs. of the tomato mixture over the toasted bread rounds. Top each bread round with 2 Tbs. of the cherry tomatoes, artichoke hearts and feta cheese. Top each with 1 Tbs. of the olives. Bake as directed above.  Barbecue Chicken Topping 1 cup diced cooked chicken 1/2 cup barbecue sauce 1/4 cup chopped red onion 1/2 cup shredded cheddar or Monterey Jack Cheese Mix together the chicken, barbecue sauce and red onions in a small bowl. Spread one-fourth of the mixture on each bread round. Sprinkle each bread round with cheese and bake as directed above. Southwestern Chicken Topping 1 cup diced cooked chicken 1/2 cup salsa 1/2 cup diced red bell pepper 1/4 cup sliced green onion 1/4 cup canned chopped green chiles 1/2 cup shredded Monterey Jack Cheese Mix together the chicken and salsa and spread one-fourth of the mixture on each bread round. Sprinkle each bread round with 2 Tbs. of bell pepper, 1 Tbs. of green onion and chopped green chiles, and 2 Tbs. of the cheese. Bake as directed above. Read Carol Ritchie's other Archived articles! Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com