I do not cook by time, but rather by eye and feel.
Smoke some salmon and mozzarella at your desired temperature and duration. 200 degrees or less is recommended. Rub the salmon in your favorite dry BBQ rub and wrap and tie the soft mozzerlla (the stuff in a water solution, not that hard white brick stuff) in olive, or other cooking oil, soaked cheese cloth. Smoke on a smoking unit of your choice with a wood of your choice until the salmon is done. When the salmon is done, so is the cheese. Use a prepared precooked thin-crust pizza dough. Lightly brush both sides of the pizza crust in olive oil to prevent the crust from becoming too dry once on the smoker. Some cheese will stick to the cloth, this is normal.
The choice of a sauce if up to you. This is a recipe of less-is-more to allow for the smoked salmon and cheese to shine through. I like pressed garlic, dried oregano and fennel miked with the top coat of olive oil. Remove the skin and dark meat from the smoked salmon. Skinless salmon fillets is preferred to avoid this step. Place healthy coating of salmon onto the pizza crust. Add fresh spinach leaves, yellow onion and any other toppings as you see fit. Avoid kalamata olives and other pungent toppings as it may overpower the delicate nature of the dish. Slice and place the smoked mozzarella onto the pizza.
Place back on smoker at 300 degrees until the cheese has begun to melt. Pizza is done when the cheese is melted, the fresh spinach is wrinkled and soft and the pizza can be lifted off the racks without folding over the edges of the lifting device.
