Salmon Tortilla Pizza (Printable)
Crispy tortilla topped with flaked salmon, melted mozzarella, capers, and a creamy dill sauce.
# What You’ll Need:
→ Base
01 - 2 large flour tortillas
→ Sauce
02 - 3 tablespoons crème fraîche or sour cream
03 - 1 teaspoon 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 It:
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 (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 flaked salmon across the surface, then layer with red onion slices, halved cherry tomatoes, and shredded mozzarella. Finish with a sprinkle of drained capers.
04 - Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the tortilla edges are crisp and the mozzarella is melted and lightly golden.
05 - Remove from the oven and immediately sprinkle with fresh chopped chives or dill. Serve with lemon wedges on the side. Slice into wedges and enjoy right away while the tortilla is still crisp.
# Expert Tips:
01 -
- Tortillas crisp up faster than any pizza dough you could make or buy, giving you dinner in under twenty five minutes from start to finish.
- The crème fraîche base with lemon and dill turns plain leftover salmon into something that tastes intentionally luxurious, not like reheated Tuesday.
02 -
- Do not overload the tortilla with toppings or it will sag in the center and never fully crisp. Less really is more here, and you can always make a second one.
- Watch the oven closely after the eight minute mark because tortillas go from perfectly crisp to burnt in what feels like seconds.
03 -
- Place the baking sheet in the oven while it preheats so the tortillas land on a screaming hot surface and crisp instantly on the bottom.
- Add arugula or sliced avocado after baking for a fresh finish that makes this feel like something from a restaurant kitchen.