5 to 6 slices of Smoked Salmon, Coho, Steelhead or Atlantic, cut into large strips
1/4 cup uncooked grits or polenta (for rolling out the dough)
1 ball prepared pizza dough, at room temperature
2 tbsp. olive oil
1 small red onion, minced
Zest of 1 lemon, finely grated
1 tbsp. fresh dill, chopped
1 tbsp. fresh chives, finely chopped
3/4 cup garlic cream cheese (5-6 oz), softened – (if you can’t find garlic cream cheese, buy plain cream cheese and add 1 Toppits Garlic Pop Herb and 2 tbsp. of sour cream, mix well)
1 cup of arugula
4 tsp. capers
2 tsp. vegetable oil
Heat vegetable oil on high heat and fry the capers, set aside on a plate with paper towel. The capers will give this pizza a delicious salty, crunchy topping. If you don’t have time to do this, you can just use the capers fresh.
Prepare all of the topping ingredients, as listed and set aside.
Preheat the grill on medium-high heat. Roll out and shape the dough and lightly dust with the uncooked grits or polenta. Grill the first side of the crust, once browned flip the crust over until the second side is well browned 2 to 4 minutes each side.
Once the crust is ready brush the top with olive oil.
Remove from the grill and immediately spread the entire surface with the garlic cream cheese. Sprinkle with the shallots and smoked salmon strips and then add chives, dill, capers and finish with lemon zest.
Cut into pieces and serve immediately.