Salmon Tortilla Pizza (Printable)
Crispy tortillas topped with flaked salmon, capers, and melted mozzarella for a quick fusion dinner.
# 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 freshly ground 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
# How To Make:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and arrange 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, then spread the mixture evenly over each tortilla, leaving a small border around the edges.
03 - Distribute the flaked salmon evenly across both tortillas. Layer on the sliced red onion, halved cherry tomatoes, and shredded mozzarella. Scatter the drained capers over the top.
04 - Place in the oven and bake for 10 to 12 minutes, until the tortilla edges are crisp and the mozzarella is melted with golden spots.
05 - Remove from the oven and sprinkle with fresh chives or dill. Serve with lemon wedges on the side. Slice into wedges and enjoy immediately while the crust is at its crispiest.
# Expert Tips:
01 -
- You get maximum crunch from a tortilla base without waiting for dough to rise, and cleanup is almost nonexistent.
- The crème fraîche and dill sauce tastes like something you would find at a brunch spot charging twenty two dollars a plate.
02 -
- Do not overload the tortilla with toppings or the center will steam instead of crisping and you will end up with a soggy raft of sadness.
- Watch the oven closely after the ten minute mark because tortillas go from perfectly crisp to burnt in what feels like thirty seconds of distraction.
03 -
- Flake the salmon into irregular chunks rather than fine pieces because those larger bites give you the best texture contrast against the crisp base.
- Brushing the tortilla edges with a whisper of olive oil before baking creates an irresistibly golden, shatteringly crisp border.