In a mixing bowl, combine all-purpose flour, olive oil, salt, and water. Stir until a dry dough forms. Knead for 2-3 minutes until slightly smooth, then let it rest covered for 10 minutes.

Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.

Thinly slice the red onion to about 1/8 inch thick.

In a medium bowl, mix crème fraîche with a pinch of salt and freshly ground pepper. Tear the smoked salmon into bite-sized pieces.

Roll the rested dough on a lightly floured surface into an oval about 12 inches long and ¼ inch thick. Spread approximately ¾ of the crème fraîche mixture evenly over the dough, leaving a ½-inch border.

Sprinkle the sliced red onions over the crème fraîche. Bake for about 10 minutes until edges are lightly browned.

Once golden, remove the pizza from the oven, layer the torn smoked salmon over it, add remaining crème fraîche, and sprinkle with capers.