¼cupsour creammixed with zest from 1 small lemon and a pinch of salt
juice from half of the lemon
kosher saltabout ½ teaspoon
Preheat the oven to its hottest setting, usually around 500 degrees, and if you have one place your pizza stone in the bottom of the oven.
Dust a pizza peel with cornmeal or semolina, or flour if you don’t have those. You can also just use your wood board, dusted liberally with flour, so that the dough will slide off easily onto the pizza stone in the oven. If you do not have a stone, oil a baking sheet. Stretch your dough from the center out, using your hands to coax it into a rough circle shape and place on your peel or baking sheet.
Layer the tomatoes on the bottom of the dough, then sprinkle with about ½ teaspoon of salt. Evenly distribute the salmon, followed by the capers and green onions. Finally, dollop the sour cream around the pizza.
Carry the peel to the oven, and if you are using a stone, start toward the back, carefully shaking the peel and slide the pizza on. The pizza should take 8-10 minutes to bake. When it is browned, remove to a cutting board and squeeze juice from ½ lemon over top. Serve immediately.