Ingredients
- 12 each 12" Spinach Herb Wrap (10251)
- 1 lb. Mascarpone, softened, plus 14 oz
- 2 Tbsp. Lemon Zest, plus 2 tsp
- 1/4 cup Dill, chopped, plus 1 tbsp
- 1 pinch Salt
- 3 lb. Smoked Salmon, thinly sliced
- 1 lb. Arugula, plus 2 oz
- 6 oz. Capers
- 1 1/2 cup Crème Fraiche
Directions
- Combine mascarpone, lemon zest, dill, and salt and stir to evenly combine. Cover and refrigerate overnight to allow flavors to marry.
- To create one pizza, spread 2 ½ oz. of the mascarpone mixture on a tortilla. Cook over medium heat on a flattop or in a large pan for 4-6 minutes, or until the bottom of the pizza is very crisp. Allow to cool for 3-4 minutes so the oils from the cheese do not make the crust soggy.
- Top the tortilla with 4 oz. salmon, 1 ½ oz. arugula, ½ oz. capers, and 1 oz. crème fraiche. Cut into 8 slices. Serve immediately.
