Ingredients
- 12 Each 12" Spinach Herb Wraps (10251)
- 1 Lb. + 14 Oz. Mascarpone, softened
- 2 Tbsp. + 2 tsp. Lemon zest
- 1/4 Cup + 1 Tbsp. Dil, chopped
- 1 pinch Salt
- 3 Lbs. Smoked salmon, thinly sliced
- 1 Lb. + 2 Oz. Arugula
- 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.
