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Preheat the grill to 400°F (204,44 °C).
Cut the shallot in slices and place them in the direct cooking zone. Grill for 1 to 2 minutes on each side, until they’re golden brown. Set aside (out of the grill) once ready.
Place the naan breads in the direct cooking zone and let them brown for 1 to 2 minutes before turning them over. Once that’s done, sprinkle goat cheese mozzarella flakes on top of the buns and let them toast for 2 to 3 minutes.
Meanwhile, mix the sour cream with the California dry marinade until smooth, and set aside.
When the “pizzas” are golden brown, remove them from the grill and add the shallot and salmon slices on top of each one of them. Scatter the capers, spoonfuls of seasoned sour cream and thyme pieces over them afterwards.
Drizzle the pizzas with some olive oil, then serve and enjoy!
Source : BBQ Québec
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