Leftover Salmon Tortilla Pizza (Printable)
Crispy tortilla topped with flaked salmon, melted mozzarella, capers, and a tangy dill crème fraîche sauce.
# 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
# Steps:
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, 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 with red onion slices, halved cherry tomatoes, and shredded mozzarella. Scatter the drained capers over the top.
04 - Bake on the center rack for 10 to 12 minutes, until the tortilla edges 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 alongside. Slice into wedges and enjoy immediately while the crust is at its crispiest.
# Expert Advice:
01 -
- It takes something sad like leftovers and makes you feel like a genius in under fifteen minutes of active work.
- The crme frache sauce is tangy and cool against the warm crisp tortilla in a way regular tomato sauce could never manage.
02 -
- Do not overload the tortilla with toppings or the center will stay soft and floppy while the edges burn, which is a heartbreaking lesson I learned the first three attempts.
- Let the baked pizzas rest for one minute before slicing so the crme frache sauce can set slightly and your cheese does not slide off in a single sheet.
03 -
- Check your tortillas for cracks before saucing them because a split tortilla will separate in the oven and leave you with toppings scattered across the baking sheet.
- Flake the salmon while it is cold from the fridge because warm fish falls into mush instead of the chunky pieces that make each bite interesting.