Salmon Tortilla Pizza (Print Page)
Crispy tortilla pizza topped with leftover salmon, capers, and melted mozzarella for a quick fusion meal.
# What You Need:
→ Base
01 - 2 large flour tortillas
→ Sauce
02 - 3 tablespoons crème fraîche or sour cream
03 - 1 teaspoon fresh lemon juice
04 - 1 teaspoon fresh dill, chopped
05 - Salt and freshly ground black pepper to taste
→ Toppings
06 - 1 cup leftover cooked salmon, flaked
07 - 1/3 cup red onion, thinly sliced
08 - 1/2 cup cherry tomatoes, halved
09 - 1/2 cup shredded mozzarella cheese
10 - 2 tablespoons capers, drained
→ Garnish
11 - 1 tablespoon fresh chives or dill, chopped
12 - Lemon wedges (optional)
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and place the flour tortillas flat on the sheet.
02 - In a small mixing bowl, combine the crème fraîche, lemon juice, chopped dill, salt, and pepper. Stir until smooth and evenly spread the mixture over each tortilla, leaving a small border around the edges.
03 - Distribute the flaked salmon evenly across both tortillas. Layer with red onion slices, halved cherry tomatoes, and shredded mozzarella. Scatter drained capers over the top.
04 - Bake on the center rack for 10 to 12 minutes, or until the tortilla edges are golden and crisp and the cheese is fully melted and lightly browned.
05 - Remove from the oven and sprinkle with fresh chives or dill. Serve with lemon wedges on the side if desired. Slice into wedges and enjoy immediately while the tortillas are still crisp.
# Expert Tips:
01 -
- It transforms plain leftover salmon into something that tastes intentional and restaurant worthy in under 25 minutes.
- The crème fraîche base with lemon and dill creates a cool, tangy contrast to the crispy tortilla that regular tomato sauce simply cannot match.
02 -
- Do not overload the tortilla with toppings or the center will stay soft and soggy instead of crisping up.
- Keep an eye on the oven during the last two minutes because tortillas go from perfectly crisp to burnt with surprising speed.
03 -
- Let the leftover salmon come to room temperature before assembling so it heats through evenly without overcooking.
- Brushing the bare edges of the tortilla with a tiny bit of olive oil before baking gives them an extra satisfying crunch.