12 each 12" Spinach Herb Wraps (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 lbs. Smoked salmon, thinly sliced
1 lb. Arugula, plus 2 oz.
6 oz. Capers
1 1/2 cups Crème fraiche
1.) Combine mascarpone, lemon zest, dill, and salt and stir to evenly combine. Cover and refrigerate overnight to allow flavors to marry.
2.) 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.
3.) 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.