Salmon Tortilla Pizza (Printable)
Crispy tortilla topped with flaked salmon, melted mozzarella, capers, and fresh herbs for a quick 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
# Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Place the flour tortillas on the prepared baking sheet. Spread 1 tablespoon of marinara sauce or pesto over each tortilla, leaving a small border around the edges.
03 - Distribute the cream cheese or herbed cheese spread evenly over each tortilla.
04 - Scatter the flaked leftover salmon evenly across both tortillas.
05 - Layer the sliced red onion, zucchini, and halved cherry tomatoes over the salmon. Sprinkle with capers and top with shredded mozzarella cheese.
06 - Season with freshly ground black pepper and drizzle lightly with olive oil.
07 - Bake for 10 to 12 minutes until the tortilla edges turn 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 Advice:
01 -
- It turns leftover salmon into something you will actually crave again on purpose.
- Ready in under twenty five minutes from fridge to plate with almost zero cleanup.
02 -
- If you pile the toppings too thickly the tortilla will not crisp properly, so keep the layers relatively thin and even.
- Baking the bare tortillas for two minutes before adding anything creates an even crunchier base that holds up beautifully.
03 -
- Flake the salmon into uneven pieces rather than fine shreds, because the larger chunks give you those satisfying bites of fish throughout.
- Use a fork to prick the tortilla centers a few times before topping, which prevents air bubbles and ensures even crisping across the base.