Pre-heat pizza stone in a 450°F oven, placing the rack in the bottom third of the oven.
With a sharp knife, slice the salmon into 1/4 inch ribbons.
Then, in a small bowl, season the salmon ribbons with 2 tablespoons of olive oil, salt, and a generous amount of freshly cracked paper.
Stir gently and set aside.
Next, roll out the raw crust dough to a diameter of 15 inches and transfer to a parchment-covered pizza paddle.
Brush the crust evenly with 3 tablespoons of olive oil.
Spread the diced garlic over the entire crust, be sure to stop just short of the edges.
Then top with the onions, the Kalamata olives, and 2/3 of the parsley and dill.
Add the feta.
Then add the seasoned salmon in a single layer over the other toppings.
Sprinkle the salmon with the remaining 1/3 of the dill and parsley.
Then top everything with the mozzarella cheese.
Finally, transfer the prepared pizza with the parchment to the pizza stone.
Bake for 15-20 minutes or until the crust is golden brown, and the cheese is bubbly and gently caramelized.
Transfer the parchment and pizza to a cutting service.
Allow it to sit for a couple of minutes for the toppings to set.
Slice and serve.
Optional: drizzle olive oil over individual slices and garnish with chopped parsley.