Pizza - Smoked Salmon Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			1 lb smoked salmon 3/4 cup creme fraiche 4 tablespoons finely chopped mixed fresh herbs (dill, chervil, chives, parsley), plus more whole herbs for garnish 2 teaspoons finely grated lemon zest Kosher salt and freshly ground black pepper 1/4 cup capers in brine, rinsed 1/2 red onion, thinly sliced
			Whisk the creme fraiche, chopped herbs, zest together and sprinkle with salt and pepper, set aside. Brush the top of dough with canola oil and sprinkle with salt and pepper. Heat bbq on the lowest setting (approx 400 degrees) for 10 minutes, then place the dough and bbq. Cook for 10 minutes, checking the bottom of the crust to insure it's not burning but you want a nice crustly crust. Remove for grill then spread the creme fraiche mixture on top of dough evenly. Flake some of the smoked salmon and place on top of the creme fraiche mixture. Top with the capers and onions. Place back on grill for 5 minutes to re-warm then remove. Serve immediately.