Salmon Tortilla Pizza (Print Version)
Crispy tortilla pizza topped with flaked salmon, capers, and melted mozzarella for a quick fusion meal.
# 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 (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 the crème fraîche, lemon juice, chopped dill, salt, and pepper. Stir until smooth and evenly spread the mixture over each tortilla, leaving a small border around the edges.
03 - Distribute the flaked salmon evenly across both tortillas. Layer with sliced red onion, halved cherry tomatoes, and shredded mozzarella. Scatter drained capers over the top.
04 - Bake in the preheated oven for 10 to 12 minutes, until the tortillas 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 takes practically no effort but tastes like you planned it for hours, which is the best kind of kitchen trick I know.
- The tortilla base gets shockingly crispy in the oven, giving you that satisfying crunch without any dough work or waiting around.
02 -
- Do not overload the tortillas with toppings or they will steam instead of crisping, leaving you with a soggy base that falls apart in your hands.
- If your salmon was already heavily seasoned or glazed, go easy on the salt in the sauce, because those flavors will concentrate as the pizza bakes.
03 -
- Place the tortillas directly on the oven rack for the last two minutes if you want maximum crunch, just keep a close eye on them so they do not curl or burn.
- Dressing the crème fraîche sauce with a tiny drizzle of olive oil before spreading adds richness and helps the edges brown beautifully.