-
1
Have the pizza dough covered and ready to roll out.
-
2
In a small bowl, combine the chives and creme fraiche.
-
3
Set aside.
-
4
In a medium bowl, mix the red onion with the olive oil, salt, and a few grindings of pepper.
-
5
Set aside.
-
6
Remove the salmon from the refrigerator, separate the slices, and arrange on a plate, ready for topping the pizza.
-
7
Have the dill in a small bowl ready for garnishing.
-
8
Prepare a hot fire in a charcoal grill or preheat the center burner of a gas grill on high and the front and back or side burners to medium-low.
-
9
Generously dust a pizza peel or large rimless baking sheet with flour and then cornmeal.
-
10
Have all the pizza toppings set out next to the grill before rolling out the dough.
-
11
Flatten the dough on a lightly floured work surface, sprinkling a couple of tablespoons of cornmeal over the flour.
-
12
Using a rolling pin, roll the dough into a circle 12 to 13 inches in diameter.
-
13
The dough should be about 1/4 inch thick.
-
14
If the dough shrinks back at the edges, gently stretch it by hand, being careful to keep the dough a uniform thickness.
-
15
(The dough does not need to be a perfect circle; in fact, an odd-shaped circle gives the pizza a lovely rustic look.)
-
16
Using your hands and working quickly, lift and transfer the dough to the pizza peel or baking sheet.
-
17
Give the peel or sheet a few shakes back and forth to make sure the dough isnt sticking.
-
18
Brush the grill rack generously with vegetable oil.
-
19
Slide the dough onto the center of the grill rack, using a quick jerking motion with your arm.
-
20
If any part of the dough folds over on itself, use a pair of tongs to unfold it.
-
21
Immediately cover the grill.
-
22
Grill until a crust forms and light grill marks appear, 1 to 2 minutes.
-
23
Using the pizza peel or baking sheet, flip the pizza crust over and pull it off the grill.
-
24
Cover the grill while adding the toppings.
-
25
(If using a charcoal grill, shovel some of the charcoal to one side to create a cooler section.
-
26
If using a gas grill, turn the center burner to medium.)
-
27
Spread the onion mixture evenly over the lightly charred crust.
-
28
Using a spoon, drop dollops of the creme frakhe mixture over the onion.
-
29
Slide the pizza back on the grill toward the hot section, but not directly over it.
-
30
Cover the grill and bake the pizza until nicely browned and crisp on the bottom and at the edges, about 7 minutes.
-
31
Check the pizza after about 3 minutes.
-
32
If the pizza is browning too quickly, slide it over to the cooler part of the grill to finish baking.
-
33
Arrange the slices of salmon over the onion mixture and garnish with the dill.
-
34
Cover the grill and bake 1 minute longer.
-
35
Remove any excess flour and cornmeal from the pizza peel or baking sheet and use it to transfer the pizza to a cutting board.
-
36
Slice the pizza into wedges and serve immediately.
