Leftover Salmon Tortilla Pizza (Print Version)
Transform leftover salmon into a crispy tortilla pizza topped with zesty dill cream, fresh veggies, and melted mozzarella.
# What You'll Need:
→ Base
01 - 2 large flour tortillas
→ Sauce
02 - 3 tbsp crème fraîche or sour cream
03 - 1 tsp lemon juice
04 - 1 tsp 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 tbsp capers, drained
→ Garnish
11 - 1 tbsp fresh chives or dill, chopped
12 - Lemon wedges (optional)
# Steps:
01 - Preheat oven to 425°F. Place tortillas on a lined baking sheet.
02 - In a small bowl, mix crème fraîche, lemon juice, dill, salt, and pepper. Spread evenly over the tortillas, leaving a small border.
03 - Scatter flaked salmon over the sauced tortillas. Top with red onion slices, cherry tomatoes, and mozzarella cheese. Sprinkle with capers.
04 - Bake in the preheated oven for 10–12 minutes, or until the tortillas are crisp and cheese is melted and golden.
05 - Remove from oven, sprinkle with fresh chives or dill, and serve with lemon wedges if desired. Slice and enjoy immediately.
# Expert Tips:
01 -
- The crispy tortilla crust offers an incredibly satisfying crunch without the heaviness of traditional dough.
- It is the ultimate clean out the fridge meal that feels fancy enough for guests but takes only minutes.
02 -
- Do not overload the tortilla with too much sauce or the crust will become limp and sad.
- Baking on the lower rack can help crisp the bottom before the toppings burn, so watch closely.
03 -
- Leftover grilled salmon works best, but poached or pan seared is fine too.
- If your tortillas are stiff, brush them lightly with olive oil before baking.