Instant Pizza

No dough, no waiting, no delivery driver. This so-called instant pizza turns split dinner rolls into bubbling little salmon melts in about the time it takes to set the table. It’s the kind of pantry-and-fridge fix that rescues a busy weeknight or a hungry afternoon.

Canned salmon is the smart shortcut here. Drain and flake it and you’ve got a protein-packed topping ready to go, no cooking required. A spread of tomato relish stands in for pizza sauce, bright and a touch sweet, while grated cheddar melts into the glue that holds it all together.

The broiler does the real work. A few minutes under moderate heat melts the cheese and warms the salmon through while the roll edges crisp. Watch it closely, because the gap between golden and burnt is short under a grill. Scatter on olives, gherkins, or sweet corn before it goes under for color and crunch, then eat it hot off the tray.

Kitchen Tips

• Pat the flaked salmon fairly dry so the rolls don’t go soggy under the cheese.
• Reach for a sturdy, slightly stale roll if you can. Very soft fresh bread collapses under the toppings.
• Keep the heat moderate and the rack a notch lower so the cheese melts before the bread chars.

Variations

• Swap the canned salmon for tuna, or use leftover cooked chicken.
• Trade cheddar for mozzarella or a pizza blend for a stretchier, more classic pull.
• Stir a pinch of dried oregano or chili flakes into the relish for more pizza-parlor flavor.