Salmon Tortilla Pizza (Printable)

Crispy tortilla topped with flaked salmon, melted mozzarella and fresh vegetables for a quick satisfying meal.

# 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 around the edges.
03 - Evenly distribute the cream cheese or herbed cheese spread over each tortilla.
04 - Scatter the flaked leftover salmon evenly over both tortillas.
05 - Arrange the red onion, zucchini, and 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 to 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 Advice:

01 -
  • It turns plain leftover salmon into something you will actually crave again the next day.
  • The whole thing comes together in under twenty five minutes with almost zero cleanup.
02 -
  • Do not skip the parchment paper because melted cheese directly on your baking sheet will create a mess you will regret.
  • If you want maximum crunch, bake the bare tortillas for two minutes before adding any toppings and the texture transforms completely.
03 -
  • Flake the salmon while it is cold from the fridge because warm fish falls apart into mushy pieces that clump together.
  • Go lighter than you think on the sauce since too much moisture is the enemy of a crispy tortilla base.

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