Salmon Tortilla Pizza (Printable)
Crispy tortilla topped with flaked 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 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, 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 the 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 crisp and the cheese 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 crisp.
# Expert Tips:
01 -
- It turns plain leftovers into something you would actually serve to friends without apology.
- The crispy tortilla base cooks faster than any pizza dough and delivers an irresistible crunch every single time.
02 -
- Watch the oven closely after the 8 minute mark because tortillas go from perfectly crisp to burnt in what feels like seconds.
- Letting the pizzas rest for even one minute before slicing helps the toppings settle and keeps everything from sliding off.
03 -
- Dry the tortillas briefly in the oven for two minutes before adding toppings and you will never deal with a soggy center again.
- Flake the salmon into irregular chunks rather than fine pieces because the varying textures make each bite more interesting.