Salmon Tortilla Pizza (Printable)
Crispy tortilla loaded with flaked salmon, melted mozzarella, capers and fresh dill for a quick weeknight dinner.
# 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, lemon juice, chopped dill, salt, and 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 over the sauce, then layer with red onion slices, halved cherry tomatoes, shredded mozzarella, and drained capers.
04 - Place the baking sheet in the oven and bake for 10 to 12 minutes, until the tortillas are golden and crisp and the cheese is fully melted.
05 - Remove from the oven and sprinkle with fresh chives or dill. Serve with lemon wedges on the side. Slice and enjoy immediately while crisp.
# Expert Suggestions:
01 -
- You can go from hungry to eating in under twenty five minutes flat with ingredients you probably already have.
- The crème fraîche and dill sauce makes it taste like something from a coastal café, not a leftovers rescue mission.
02 -
- Do not overload the tortilla with toppings or the center will stay soft and soggy instead of crisping up.
- Watch the oven closely after the eight minute mark because tortillas can go from perfectly crisp to burnt in under a minute.
03 -
- Flake the salmon into chunky pieces rather than fine shreds because larger flakes stay juicier and create better texture contrast against the crisp tortilla.
- Let the assembled pizzas rest for two minutes after baking so the cheese sets slightly and everything holds together when you slice.