Leftover Salmon Tortilla Pizza (Printable version)
Crispy tortilla topped with leftover salmon, capers, and melted mozzarella for a quick fusion meal.
# What you 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)
# How To:
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 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 capers.
04 - Bake in the preheated oven for 10 to 12 minutes, until the tortillas are golden and crisp and the cheese is melted and bubbly.
05 - Remove from the oven and sprinkle with fresh chives or dill. Serve with lemon wedges on the side. Slice and enjoy immediately while warm and crisp.
# Expert Advice:
01 -
- It turns sad leftovers into something you would actually serve to friends without apology.
- The crme frache sauce with dill and lemon makes it taste like you tried way harder than you did.
02 -
- Do not overload the tortilla with toppings or the center will stay soft and soggy while the edges burn.
- Let the salmon come to room temperature for ten minutes before building the pizzas so it heats evenly in the oven.
03 -
- Taste the sauce before spreading and adjust salt and lemon until it sings, because bland sauce means bland pizza.
- Flip the tortillas over if they have a slight dome so the flat side faces up, keeping toppings from sliding off into the oven.