Leftover Salmon Tortilla Pizza (Print Version)
A crispy fusion meal transforming leftover fish and tortillas into a quick, flavorful dish topped with fresh veggies and cheese.
# What You Need:
→ Base
01 - 2 large flour tortillas
→ Sauce
02 - 3 tablespoons crème fraîche or sour cream
03 - 1 teaspoon 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 Make It:
01 - Preheat oven to 425°F. Place tortillas on a lined baking sheet.
02 - Mix crème fraîche, lemon juice, dill, salt, and pepper in a small bowl. 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.
# Handy Tips:
01 -
- This recipe turns leftovers into a gourmet experience faster than you can order delivery.
- The tortilla base creates an irresistible crunch that holds up beautifully against rich toppings.
02 -
- Make sure your oven is fully hot before the tortillas go in to guarantee a crispy texture.
- A soggy tortilla is a crime, so do not overload the base with too much sauce.
03 -
- Let the salmon come to room temperature before topping to ensure even heating.
- Use a pizza stone if you have one for an extra crispy bottom crust.