1/2 cup plain yogurt
juice of 1/2 lemon
2-3 tbsp. fresh chives, chopped
2-3 tbsp. fresh dill, chopped
Combine and set aside.
1 bunch asparagus, blanched
1 cup mozzarella cheese, grated
113g soft unripened goat cheese, crumbled
1 – 0.17 kg package smoked salmon (I’ve been using Nanuk – comes frozen in the grocery store)
Roll out dough for one pizza. Brush with oil and grill lightly. Brush top with olive oil. Flip over. Add yogurt mixture, blanched asparagus spears, smoked salmon, capers to your liking, and both cheeses. Close BBQ and grill on medium heat until done.
You can also do this in the oven. Turn the oven to broil. Broil oiled crust until top surface is lightly browned. Turn oven to 350°. Add toppings to browned pizza crust and bake for about 30 minutes.