Salmon Pizza Recipe

Preheat oven to 425°F (220°C). Brush both sides of each flour tortilla lightly with olive oil (about 1 tsp per side) and season with a light sprinkle of sea salt and black pepper.

Place tortillas directly on a baking sheet or pizza stone. Bake one sheet at a time for 6–8 minutes, or until edges are golden-brown and tortilla is crisp. Remove and let cool slightly on a rack so they remain crisp.

Prepare fish

Keep the diced sushi-grade salmon chilled until assembly. Use very fresh fish and work with clean tools and bowl.

In a mixing bowl combine Japanese mayonnaise (2 tbs), Sriracha (1 tsp), soy sauce (1/2 tsp), sesame oil (1/4 tsp), and honey/salt to taste. Stir until smooth.

Add the diced salmon and fold gently to coat. Stir in sliced green onion and toasted sesame seeds. Taste and adjust seasoning with a pinch more salt or a drop more Sriracha if desired. Refrigerate until ready to assemble.

If using frozen crab, thaw and pat dry. Flake or pick the crab meat into bite-size pieces and gently toss with chopped cilantro if using.

Keep tempura flakes in a dry bowl near the assembly area so they stay crisp until just before serving.

Whisk together white miso paste (1 tbs), rice vinegar (1 tsp), mirin (1 tsp), water (1 tbs), neutral oil (1 tsp), honey (1/2 tsp), and lemon juice (1/2 tsp) until smooth. Adjust with a little more water if you want a thinner dressing. Set aside.

Whisk together Japanese mayonnaise (3 tbs), Sriracha (1 tsp), eel sauce (1 tsp) and lime juice (1/2 tsp) until homogeneous. Transfer to a squeeze bottle or small piping bag for controlled drizzle.

Place a warm crispy tortilla on a serving plate. Spoon a generous mound (about half of the spicy salmon mixture) into the center and spread lightly, leaving a 1/2–1 inch rim to keep crispness.

Scatter a layer of snow crab pieces evenly over the salmon, using about half of the crab. Drizzle 1–2 teaspoons of the miso dressing across the top to add umami brightness.

Sprinkle tempura flakes evenly over the pizza to add crunchy texture (use roughly half of the flakes now; reserve remainder for extra crunch at the table).

Drizzle the chef's special sauce decoratively across the pizza in a thin zigzag to taste. If desired, finish with an extra light drizzle of miso dressing for added gloss.

Top with microgreens or baby arugula, a few slices of pickled ginger, and sliced jalapeño if using. Repeat assembly for second tortilla with remaining toppings.

Serve immediately with lime wedges on the side. For best texture, let each diner add remaining tempura flakes at the table so they stay crunchy.