Salmon Tortilla Pizza (Printable Version)
Crispy tortilla topped with flaked salmon, crème fraîche, 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, for serving
# Directions:
01 - Preheat oven to 425°F. Arrange flour tortillas on a parchment-lined baking sheet.
02 - In a small mixing bowl, combine crème fraîche, lemon juice, chopped dill, salt, and pepper. Stir until smooth and spread the mixture evenly over each tortilla, leaving a thin border around the edges.
03 - Distribute flaked salmon evenly across both tortillas. Layer with red onion slices, halved cherry tomatoes, and shredded mozzarella. Scatter capers over the top.
04 - Bake on the center rack for 10 to 12 minutes, until the tortillas are golden and crisp at the edges and the cheese is fully melted and bubbling.
05 - Remove from the oven and immediately sprinkle with fresh chives or dill. Cut into wedges and serve alongside lemon wedges. Enjoy right away while the crust is at its crispiest.
# Expert Hints:
01 -
- It turns sad leftover salmon into the kind of meal you would actually serve to friends without apologizing.
- The crème fraîche base with lemon and dill is a quiet revelation that makes you rethink tomato sauce entirely.
02 -
- If the tortillas are even slightly damp when they go in, they will steam instead of crisp and you will end up with something closer to a floppy wrap.
- Do not be tempted to add extra crème fraîche because too much moisture is the enemy of that satisfying crunch.
03 -
- Bake the tortillas naked for two minutes before adding toppings and you will get an even crisper base that holds up to heavier loading.
- Press the capers into the cheese rather than leaving them on top so they do not dry out and become unpleasantly salty in the heat.