Leftover Salmon Tortilla Pizza (Printer-Friendly)
A quick way to turn leftover fish into a crispy, cheesy meal on a flour tortilla base.
# 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
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 Steps:
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 of the sauce.
04 - Scatter the 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 turns soggy leftovers into a restaurant quality meal in under 30 minutes
- The crispy tortilla base adds a delightful crunch you cannot get from standard dough
02 -
- Baking the tortillas for two minutes before adding toppings prevents a soggy center
- Removing all bones and skin from the salmon beforehand ensures a pleasant texture
03 -
- Using a pizza stone can make the bottom even crispier than a baking sheet
- Let the pizza rest for a minute before slicing to keep toppings from sliding off