Salmon Tortilla Pizza (Print View)

Crispy tortilla pizza topped with flaked salmon, capers, and melted mozzarella for a quick fusion dinner.

# Ingredient List:

→ 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)

# How to Make:

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 and well blended.
03 - Spread the cream sauce evenly over each tortilla, leaving a small border around the edge. Scatter flaked salmon across the surface, then layer with red onion slices, halved cherry tomatoes, and shredded mozzarella. Finish with a sprinkle of 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. Slice into quarters and enjoy immediately while crisp.

# Expert Advice:

01 -
  • It turns sad leftovers into something you would actually serve to friends without apology.
  • The tortilla crust gets shockingly crisp in the oven, crispier than many delivery pizzas I have ordered.
  • From fridge to plate in under twenty five minutes, which is faster than arguing about what to order.
02 -
  • Do not overload the tortilla with toppings or the center will stay soft and soggy instead of crisping up.
  • If your salmon was cooked with strong spices already, taste it first and adjust the sauce seasoning accordingly.
03 -
  • Let the tortillas air dry on the counter for fifteen minutes before baking and they will crisp up dramatically better.
  • Flake the salmon into uneven chunks rather than fine pieces, the larger flakes stay juicier and create better texture contrast.

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