Salmon Tortilla Pizza (Printable)

Crispy tortilla topped with flaked salmon, crème fraîche, capers, and melted mozzarella for a quick fusion dish.

# 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

# Directions:

01 - Preheat the 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 (or sour cream), lemon juice, chopped dill, salt, and black pepper. Stir until smooth and well blended.
03 - Spread the cream sauce evenly over each tortilla, leaving a small border around the edges. Scatter the flaked salmon over the sauce, then layer with red onion slices, halved cherry tomatoes, and shredded mozzarella. Finish with a sprinkle of capers.
04 - Transfer the baking sheet to the preheated oven and bake for 10 to 12 minutes, or until the tortilla edges are crisp and the cheese is fully melted with golden spots.
05 - Remove from the oven and immediately sprinkle with fresh chives or dill. Serve with lemon wedges on the side. Slice into wedges and enjoy while hot.

# Expert Tips:

01 -
  • It turns leftovers into something that feels intentional and exciting rather than sad and reheated.
  • The crispy tortilla base gives you all the satisfaction of pizza without waiting for dough to rise.
  • You probably already have everything you need in your fridge right now.
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 go from golden to burnt remarkably fast.
03 -
  • If your tortillas feel stiff, warm them in the oven for thirty seconds before adding toppings so they do not crack.
  • Flake the salmon into uneven chunks rather than uniform pieces for a more interesting texture in every bite.

Go Back