Mini Smoked Salmon Pizzas

Gyoza skins are the Japanese equivalent of wonton wrappers; you'll likely find both in the refrigerated section of the supermarket. If you can't find gyoza skins, substitute round wonton wrappers. They are baked instead of fried! :) Recipe by Julie Grimes Bottcher, Cooking Light Magazine, November, 2006 edition.

• Ready In: 25 mins
• Serves: 12
• Yields: 24 Mini Pizzas

Ingredients

• 24  gyoza skins
•  cooking spray
• 4  slices  cold-smoked salmon (1 oz each)
• 1⁄2 cup  neufchatel cheese
• 2  tablespoons  finely chopped red onions
• 1  tablespoon capers
• 1  teaspoon  chopped fresh dill
• 1⁄2 teaspoon  grated lemon rind
• 48  chives, pieces (1/2-inch long)

Directions

1. Preheat oven to 400ºF.
2. Arrange wrappers in a single layer on 2 baking sheet;. lightly coat wrappers with cooking spray.
3. Bake at 400°F for 6 minutes or until crisp; cool.
4. Cut each salmon slice into 6 equal portions.
5. Combine cheese and next 4 ingredients (through rind), stirring well.
6. Spread 1 teaspoon cheese mixture on each wrapper; top each with 1 salmon piece; garnish each with 2 chive pieces.