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Pick the dill leaves off the stems and reserve for later, and simmer the stems in the cream, stirring constantly until reduced to desired consistency (about 20%).
A pinch of salt in the cream is all you need, because you're going to add pecorino once the pizza is sauced.
Slice a red onion thinly, pack it tight in a glass pint jar with a bay leaf and one clove of crushed garlic.
Boil 1 cup water with ½ cup white vinegar and 1 tsp of salt then pour it over the onions and screw on the lid.
Use hot smoked (kippered) King salmon, flake it into a bowl and reserve.
Assemble: Crust, sauce, ½ of the fresh dill, pecorino, smoked salmon, Mozzarella.
Bake in a preheated 400F oven until the crust is crisp and mozzarella is browning in spots.
Top with the remaining fresh dill and pickled red onions and a few cranks of extra fine fresh ground white pepper from your pepper cannon, slice and serve.