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1
For the gravlax, cut the salmon into 8 thin slices, and arrange them in a single layer on a flat plate or platter.
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2
Mix together the kosher salt, light brown sugar, and freshly ground black pepper.
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3
Sprinkle half of this mixture evenly over the salmon slices, turn the slices over, and sprinkle with the remaining seasoning mixture.
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4
Spread a thin coating of oil on the slices, just enough to make the salmon shiny, and press a piece of plastic wrap directly on top of the salmon.
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5
Refrigerate to cure; it will be ready in an hour or less, although you can leave it overnight or even up to a day.
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6
(We are using only 4 slices of gravlax on our pizza.
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7
Make a second pizza, or enjoy the leftover gravlax with cucumber and/or sliced onion and buttered black bread.)
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8
Preheat the oven to 500F.
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9
Precook the tortilla for this pizza.
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10
Coat the tortilla with olive oil, using about 1/2 teaspoon on each side.
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11
Place the oiled tortilla on a cookie sheet and, to prevent it from curling up and bubbling in the oven without the weight of toppings to hold it down, place a rack or cake stand upside down directly on top of the tortilla.
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12
The rack will hold it flat as it cooks.
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13
Bake for about 5 minutes to brown the tortilla nicely and make it crisp.
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14
Let cool before continuing.
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15
When the tortilla is cool, coat with the sour cream, and then spread on the horseradish.
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16
(My friend Claude has enormous and pungent horseradish in his garden that he peels, grates, and puts in a jar with a little vinegar, salt, and water.)
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17
Arrange 4 slices of gravlax on top, so the salmon covers most of the surface, although its attractive if a little sour cream shows through here and there.
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18
Sprinkle the sliced red onion on top, and then scatter the olives over the surface.
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19
Finally, coarsely tear the basil leaves into pieces, and top the pizza with the basil.
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20
Cut the pizza into 8 pieces.
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21
Just before eating, I like to sprinkle on a little coarse fleur de selthat expensive but very flavorful saltto give it a bit of a crunch.
