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1
Prepare a grill for medium-high heat.
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2
Line a baking sheet with parchment paper.
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3
Stir together the cream cheese, lemon zest, 1 tablespoon of the lemon juice, the chopped dill, a large pinch of salt and several grinds of pepper in a small mixing bowl.
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4
Set aside.
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5
Divide the pizza dough into 2 balls.
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6
Sprinkle the flour on a clean flat surface and roll each ball into an elongated crust, approximately 16 inches long and 6 inches wide.
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7
Transfer the crusts to the prepared baking sheet.
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8
Brush both sides of both crusts with 2 tablespoons of the oil and lightly sprinkle with salt.
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9
Lightly oil the grill grates.
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10
Grill the crusts until they start to puff and distinct grill marks appear, about 2 minutes.
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11
Flip and cook until just cooked through, an additional 1 to 2 minutes.
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12
Discard the used parchment paper and put the finished crusts on the baking sheet.
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13
Smear each crust with the cream cheese mixture.
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14
Shingle the smoked salmon on top making sure that each bite will have a piece of salmon.
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15
Scatter the sliced cucumbers and radishes on top of the salmon and garnish with dill fronds.
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16
Whisk together the remaining lemon juice, remaining 2 tablespoons oil and a large pinch of salt and pepper in a large bowl.
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17
Add the mesclun mix and toss to combine.
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18
Serve the pizzas family-style or cut each pizza in half and serve as individual pizzas for 4 people, with some salad on the side.
