Salmon Tortilla Pizza (Printable Version)

Crispy tortilla pizza loaded with flaked salmon, fresh dill, capers, and melted mozzarella for a quick weeknight 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 (optional)

# Directions:

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 edge. Scatter flaked salmon over the sauce, then layer with red onion slices, halved cherry tomatoes, and shredded mozzarella. Finish with a sprinkle of capers.
04 - Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, until the tortillas are crisp and the cheese is melted and lightly golden.
05 - Remove from the oven and sprinkle with fresh chives or dill. Serve with lemon wedges on the side if desired. Slice into quarters and enjoy immediately.

# Top Tips:

01 -
  • It turns plain leftovers into something you would actually serve friends without apology.
  • The crme frache and dill sauce makes it taste like you spent way longer than ten minutes prepping.
  • Crispy tortilla edges give you that satisfying crunch without dealing with pizza dough.
02 -
  • Watch the oven closely after the ten minute mark because tortillas go from perfectly crisp to burnt in about sixty seconds.
  • Do not overload the toppings or the center will stay soft and soggy while the edges burn.
03 -
  • Flake the salmon into varied sizes because tiny crumbs disappear while larger chunks give you those satisfying bites of fish.
  • Serve with a glass of something crisp and cold because the acidity cuts right through the richness and makes every bite better.

Return