Special equipment: a pizza oven or standard oven that can reach 600 degrees F.
Preheat the oven to 600 degrees F.
To make the mascarpone cream sauce: Combine the mascarpone, capers, fresh lemon juice and dill in a blender and blend until smooth. Scrape into a bowl, cover and refrigerate until ready to use.
To make the pizza: Roll out the pizza dough into a 13-inch round. Dock the pizza around the edge to prevent too much rising of the crust. Ladle the mascarpone sauce onto the dough and spread out within 1/2 inch of the edge. Top with the smoked salmon, red onion, Parmesan and capers and bake until golden and bubbling, 6 to 8 minutes. Remove the pizza from the oven and top with the cherry tomatoes, chives and parsley. Slice the pizza into 8 pieces and finish with a pile of salmon roe directly in the middle of the pizza. Serve immediately.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of The Island Pub, Douglas, AK