Note
1. Preheat your Ooni oven, aiming for 400 °C to 450 °C on your baking stone.
2. In a bowl, add the crème fraîche, chopped dill, lemon zest and pink peppercorns.

3. Mix until smooth with a spoon.

4. On a lightly-floured work surface or one covered with ultra-fine semolina, stretch your pizza dough into a small, flat disc.

5. Once the dough is fully stretched, lightly flour your pizza peel and lay the base on it; top with the crème fraîche mix and sprinkle with the grated mozzarella.

6. Launch your pizza into your oven and cook for 1 minute, turning every 20 seconds to ensure an even bake.
7. Remove from the oven; add the slices of smoked salmon and a sprinkling of chopped dill.
8. Slice, serve with lemon wedges and enjoy!.