Leftover Salmon Tortilla Pizza (Printable)

A quick, crispy tortilla topped with flaked salmon, fresh veggies, and melted mozzarella for a light meal.

# What You'll Need:

→ Base

01 - 2 large flour tortillas

→ Sauce & Cheese

02 - 2 tablespoons marinara sauce or pesto
03 - 2 tablespoons cream cheese or herbed cheese spread
04 - 1/2 cup shredded mozzarella cheese

→ Seafood & Vegetables

05 - 1 cup cooked leftover salmon (flaked, skin and bones removed)
06 - 1/4 red onion, thinly sliced
07 - 1/2 small zucchini, thinly sliced
08 - 1/4 cup cherry tomatoes, halved
09 - 2 tablespoons capers

→ Seasonings & Garnish

10 - Freshly ground black pepper, to taste
11 - Olive oil, for drizzling
12 - 1 tablespoon fresh dill or chives, chopped

# How to Make It:

01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - Place tortillas on the prepared baking sheet. Spread 1 tablespoon of marinara sauce or pesto over each tortilla, leaving a small border.
03 - Dollop and evenly distribute the cream cheese over the bases. Scatter the flaked salmon on top.
04 - Arrange red onion, zucchini, and cherry tomatoes over the salmon. Sprinkle with capers and mozzarella cheese.
05 - Season with freshly ground black pepper and drizzle lightly with olive oil.
06 - Bake for 10-12 minutes until tortilla edges are golden and cheese is melted and bubbly.
07 - Remove from oven, sprinkle with fresh dill or chives, slice, and serve immediately.

# Expert Tips:

01 -
  • It takes a tired weeknight staple and turns it into a crispy, gourmet delight in under fifteen minutes.
  • Cleaning up is wonderfully minimal since everything cooks on a single sheet pan.
02 -
  • Keep the toppings relatively light or the delicate tortilla base will become soggy before it has a chance to crisp.
  • If your salmon is already very dry from being overcooked the day before, an extra drizzle of olive oil will bring it right back to life.
03 -
  • Toast the bare tortillas in the oven for two minutes before adding toppings to guarantee an extra sturdy, crunchy foundation.
  • A glass of crisp Sauvignon Blanc cuts right through the richness of the cheese and salmon beautifully.

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