Smoked salmon "pitza"

4 Pita breads
4 ounces herbed goat cheese or scallion cream cheese
12 ounces thinly sliced smoked salmon or pastrami-cured salmon

1. Preheat the oven to 425 degrees F.
2. Lay the pita breads flat on a large baking sheet. Whip the goat cheese until light and fluffy and spread the cheese evenly on the pita breads. Place the smoked salmon evenly on top to completely cover the cheese.
3. Bake 6 or 7 minutes, until salmon is warmed.
4. Serve on individual plates. If desired, cut each into 6 wedges, using a pizza cutter or very sharp knife.