Salmon Tortilla Pizza (Print View)
Crispy tortillas topped with flaked salmon, crème fraîche, 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 - ⅓ cup red onion, thinly sliced
08 - ½ cup cherry tomatoes, halved
09 - ½ cup shredded mozzarella cheese
10 - 2 tablespoons capers, drained
→ Garnish
11 - 1 tablespoon fresh chives or dill, chopped
12 - Lemon wedges (optional)
# How-To Steps:
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 (or sour cream), lemon juice, chopped dill, salt, and black pepper. Stir until smooth and well blended.
03 - Spread the cream sauce evenly over each tortilla, leaving a small border around the edges. Scatter the flaked salmon across both tortillas, then layer on the sliced red onion, halved cherry tomatoes, and shredded mozzarella. Finish with a sprinkling of drained capers.
04 - Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, until the tortilla edges are crisp and the mozzarella is melted and lightly golden.
05 - Remove from the oven and sprinkle with fresh chives or dill. Serve with lemon wedges on the side if desired. Slice and enjoy immediately while the tortillas are at their crispiest.
# Expert Hints:
01 -
- It takes a sad container of leftover salmon and turns it into something you would actually pay for at a cafe.
- The tortilla base gets shockingly crisp in the oven, almost like a thin crust pizza but with zero effort and no dough to wrestle.
02 -
- Do not overload the tortilla with toppings or the center will stay soft and soggy while the edges burn.
- If your leftover salmon was cooked with a strong sauce or heavy seasoning, rinse it gently and pat dry before flaking so the flavors do not clash with the creme fraiche base.
03 -
- Warm the tortillas in the microwave for 15 seconds before topping them so they lay flat and cooperate on the baking sheet.
- Flake the salmon into uneven pieces instead of uniform chunks because the variety of texture in each bite keeps things interesting.