Salmon Tortilla Pizza (Printable)
Crispy tortilla pizza loaded with leftover salmon, melty mozzarella, capers, and a zesty dill cream sauce.
# What You'll 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
# 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, lemon juice, chopped dill, salt, and pepper. Stir until smooth and well blended.
03 - Spread the sauce mixture evenly over each tortilla, leaving a small border around the edges. Scatter the flaked salmon over the sauce, then layer with red onion slices, halved cherry tomatoes, and shredded mozzarella. Finish with a sprinkling of capers.
04 - Bake in the preheated oven 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 chives or dill. Serve with lemon wedges alongside. Slice into quarters and enjoy immediately while hot and crispy.
# Expert Advice:
01 -
- It transforms leftover salmon into something that tastes planned and intentional, not like sad leftovers.
- The tortilla base gets shockingly crispy in the oven, rivaling any thin crust pizza you would pay good money for.
02 -
- Do not overload the tortilla with toppings or the center will stay soft and soggy instead of crisping up.
- Leftover salmon works better than fresh because it has already released its moisture and will not make the base wet.
03 -
- Let the baking sheet preheat in the oven for two minutes before placing tortillas on it for an extra crispy base.
- Flake the salmon into varied sizes because some small bits will crisp and the larger chunks stay tender and juicy.