Leftover Salmon Tortilla Pizza (Printable)
Crispy tortilla topped with flaked salmon, melted cheese, and fresh veggies for a quick satisfying meal.
# What You Need:
→ Fish & Dairy
01 - 1 cup cooked leftover salmon, flaked, skin and bones removed
02 - 1/2 cup shredded mozzarella cheese
03 - 2 tablespoons cream cheese or herbed cheese spread
→ Base
04 - 2 large flour tortillas
→ Vegetables
05 - 1/4 red onion, thinly sliced
06 - 1/2 small zucchini, thinly sliced (optional)
07 - 1/4 cup cherry tomatoes, halved
08 - 2 tablespoons capers
09 - 1 tablespoon fresh dill or chives, chopped
→ Sauce
10 - 2 tablespoons marinara sauce or pesto
→ Seasonings
11 - Freshly ground black pepper, to taste
12 - Olive oil, for drizzling
# Directions:
01 - Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - Place the tortillas on the prepared baking sheet. Spread 1 tablespoon of marinara sauce or pesto over each tortilla, leaving a small border around the edge.
03 - Evenly distribute the cream cheese or herbed cheese spread over the sauced tortillas.
04 - Scatter the flaked leftover salmon evenly over each tortilla.
05 - Layer the sliced red onion, zucchini, and halved cherry tomatoes over the salmon. Sprinkle with capers and shredded mozzarella cheese.
06 - Season with freshly ground black pepper and drizzle lightly with olive oil.
07 - Bake for 10–12 minutes until the tortilla edges are golden and the cheese is melted and bubbly.
08 - Remove from the oven and sprinkle with fresh dill or chives. Slice and serve immediately.
# Expert Tips:
01 -
- It transforms plain leftover salmon into something that tastes intentionally planned, like you meant to make this all along.
- The tortilla base gets shockingly crispy in the oven, rivaling any thin crust pizza you would order out.
- Everything cooks in under fifteen minutes, which makes it perfect for those nights when effort is not on the menu.
02 -
- If you pile the toppings too thickly, the tortilla will steam instead of crisp and you end up with a floppy mess that falls apart in your hands.
- Baking the bare tortillas for two minutes before adding anything creates a sturdier base that holds up beautifully under the weight of the salmon and vegetables.
03 -
- Pat the leftover salmon dry with a paper towel before flaking it so excess moisture does not sabotage the crispiness of the tortilla base.
- Use pesto instead of marinara if you want the flavors to feel more Mediterranean and less like a pizza imitator, because the basil and garlic elevate the salmon beautifully.