Smoked Salmon Pizzas with Capers and Clam Sauce

Marinated Red Onion

• 1 small red onion, sliced into thin rounds
• 1 tbsp (15 ml) lemon juice
• 1 ½ tsp sugar 
• ½ tsp salt 

Pizzas

• 2 balls (400 g each) store-bought pizza dough, thawed 
• 4 tsp sesame seeds 
• 2 tsp poppy seeds 
• 1 package (500 ml) Knocean Foods clam chowder, thawed according to package instructions 
• 4 oz (115 g) sliced smoked salmon
• 2 tbsp capers 
• 1 ½ cups (150 g) gouda cheese, grated
• 3 cups (75 g) arugula
• 1 tbsp (15 ml) olive oil

Marinated Red Onion

1. In a bowl, combine all of the ingredients. Let marinate at room temperature while you prepare the pizzas.

Pizzas

1. Place a pizza stone directly on the barbecue grill (see notes). Preheat the grill, setting the burners to high.
2. On a floured work surface, working with one ball of pizza dough at a time, press with your hands into a 12-inch (30 cm) circle, keeping a thick border all the way around. Place the dough on a piece of parchment paper. Using a pastry brush, wet the border of dough with water. Sprinkle with half of the sesame seeds (2 tsp) and half of the poppy seeds (1 tsp).
3. Spread half of the clam chowder over the surface of the dough and top with half of the smoked salmon and half of the capers. Sprinkle with half of the cheese.
4. Using a pizza peel or inverted baking sheet, slide one pizza at a time with the parchment paper onto the hot pizza stone. Close the lid of the barbecue. Cook for 10 minutes, maintaining the barbecue temperature at 500°F (260°C), or until the crust is golden.
5. Meanwhile, add the arugula and oil to the bowl of marinated red onion. Season with pepper and mix well.
6. On a work surface, garnish the pizzas with the arugula mixture. Cut into wedges and serve.