Defrost pizza dough completely and preheat oven to 425°F.
Spread an even layer of extra virgin olive oil onto a clean wooden cutting board or other surface to prevent the dough from sticking.
Place dough onto oiled surface, and roll out dough with a rolling pin until 1/2 inch thick.
Using a circle cookie cutter or rim of a bowl, cut out 3-4 inch circles in diameter. Place circles on a non-stick cookie sheet.
Spread 1 tablespoon of organic low fat sour cream onto the diameter of each mini pizza. Generously sprinkle finely chopped shallot onto the sour cream layer.
Add Brie Cheese to the mini pizzas.
With a fork, flake the smoked salmon, and evenly distribute the fish among the mini pizzas, layering the salmon over the shallots.
Sprinkle the capers and chopped scallions over the tops of each mini pizza.
Place pizzas in the oven for 20-25 minutes or until the dough is fully cooked through.