Turn the oven on full power.

I use a baking steel (editor’s note: can be bought here), you can do without it if you don't have one (but it's worth its weight in gold).

Shape the pizzas and spread creme fraiche on the base.

Bake the pizzas until they have some color, but have not become as dark as normal pizzas.

Because the dark crust can overpower the flavor in the delicate pizza.

Let the pizza cool a bit and then distribute the salmon, onion, and dill on two of them, and the lumpfish roe, onion, and dill on the other two.

Enjoy?