How to Make It
Let dough come to room temperature (about 30 minutes).
Meanwhile, place a pizza stone in oven, and heat oven to 500°F. (Leave stone in oven as it heats.)
Roll dough into a 12-inch circle. Brush outside edge of dough with oil. Sprinkle oiled part of dough with everything seasoning, and pat gently to adhere. Pierce rest of dough liberally with a fork. Carefully slide dough onto hot pizza stone. Bake at 500°F for 5 minutes.
Combine ricotta, cream cheese, and 1/4 cup chives, stirring until smooth; spread over parbaked crust. Bake until crust is golden brown, about 4 to 6 minutes. Remove from oven; top with salmon, dill, rind, and additional chives, if desired. Cut into 8 wedges before serving.