Leftover Salmon Tortilla Pizza (Print Version)

Transform leftover salmon into a crispy, veggie-topped tortilla pizza ready in 22 minutes.

# What You'll 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

# How to Make It:

01 - Preheat the oven to 425°F. 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.
03 - Evenly distribute the cream cheese or herbed cheese spread on top.
04 - Scatter flaked leftover salmon over the tortillas.
05 - Arrange the red onion, zucchini, and cherry tomatoes over the salmon. Sprinkle with capers and mozzarella cheese.
06 - Season with freshly ground black pepper and drizzle lightly with olive oil.
07 - Bake for 10-12 minutes or until the edges of the tortilla are golden and the cheese is melted and bubbly.
08 - Remove from the oven. Sprinkle with fresh dill or chives before serving. Slice and enjoy immediately.

# Expert Advice:

01 -
  • It transforms leftover fish into a gourmet meal in minutes
  • The crispy tortilla crust creates the perfect texture contrast
02 -
  • Do not overload the tortilla with sauce or it will turn soggy before the crust crisps
  • Baking the bare tortilla for 2 minutes first creates a cracker like crust
03 -
  • Use leftover salmon that is not heavily sauced to keep the pizza from getting watery
  • If the tortilla puffs up too much while baking, simply prick it with a fork

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