If your pizza dough is in the fridge, take it out and let it rest at room temperature for about an hour or so to make it easier to stretch and work with.
Meanwhile, prepare the asparagus by thinly shaving the stalks into long ribbons with a vegetable peeler. Toss them into a bowl along with the thinly sliced onions, capers, and lemon zest. Squeeze the juice of the lemon over the vegetables and add in one tablespoon of olive oil. Season with salt and pepper, give the veggies a toss to coat, and set aside while you preheat your grill to high.
Shape the pizza by stretching out the dough into a large round that is approximately 12-14 inches across (if you are working on an indoor griddle, feel free to make two smaller pizzas so that they will fit on the grill). Brush one side of the formed crust with half of the remaining olive oil and gently lift the dough and place it, oil side down, onto the preheated grill. Close the lid and cook for two minutes or so (if you are doing this indoors, no worries. Just leave the crust as is on the griddle and cook until the underside is browned and the top starts to look a little matte). Check the underside of the crust and if it is not browning, leave it for another one to two minutes.
When the bottom of the crust is golden and grilled, brush the top of the dough with the remaining oil and carefully flip the pizza crust using a pair of tongs. Now, top the grilled side of the pizza with the pesto, goat cheese, and prepared asparagus, onions, and capers. Close the lid and cook for two to three minutes or until the bottom of the crust is golden and grilled and the toppings are nice and hot (if indoors, pop the griddle pan into a 450ºF oven for three to five minutes or until done).
Remove the pizza from the heat onto a wooden cutting board and top with the smoked salmon. Cut the pizza into 12 slices and serve.