Salmon Tortilla Pizza (Printable)
Crispy tortillas topped with flaked salmon, melted mozzarella, and tangy crème fraîche 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 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 for serving (optional)
# How-To:
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 crème fraîche, lemon juice, chopped dill, salt, and pepper. Stir until smooth, then spread the mixture evenly 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 - Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, until the tortillas are golden and crisp and the cheese is fully melted and bubbling.
05 - Remove from the oven and sprinkle with fresh chopped chives or dill. Serve with lemon wedges on the side. Slice into wedges and enjoy immediately while the tortillas are at peak crispness.
# Expert Tips:
01 -
- It turns sad leftover salmon into something you would actually pay for at a restaurant.
- The tortilla base gets impossibly crispy in the oven, shattering like a proper thin crust pizza.
02 -
- Do not overload the tortilla with toppings or the center will stay soft and soggy instead of crisping up.
- Check on them at the 8 minute mark because ovens vary wildly and a burnt tortilla goes from golden to charcoal in under a minute.
03 -
- Flake the salmon into chunky pieces rather than shredding it fine, because larger flakes stay moist and meaty instead of drying out.
- Brush the outer border of the tortilla with a tiny bit of olive oil before baking for an extra crispy, golden edge.