Salmon and Herb Pizza with Feta and Kalamatas

Preheat pizza stone in a 450°F oven, placing the rack in the bottom third of the oven.

With a sharp knife, slice the salmon into ¼-inch ribbons. Transfer to a small bowl and season salmon ribbons with 2 tablespoons of olive oil, salt, and a generous amount of freshly cracked paper. Stir gently and set aside.

Roll out the unbaked pizza dough to a diameter of 15 inches and transfer to a parchment-covered pizza paddle. Brush the crust evenly with remaining 3 tablespoons olive oil. Spread diced garlic over the entire crust, stopping just short of the edges.

Top with the onions, olives, and ⅔ of the parsley and dill. Add feta. Add seasoned salmon in a single layer over the other toppings. Sprinkle salmon with remaining dill and parsley and top everything with mozzarella cheese.

Transfer the prepared pizza with the parchment to the pizza stone. Bake for 15–20 minutes or until crust is golden brown and cheese is bubbly and gently caramelized.

Transfer the parchment and pizza to a cutting service. Allow it to sit for a couple of minutes for the toppings to set. Slice and serve.

If desired, drizzle olive oil over individual slices and garnish with chopped parsley.