Wash the chives and oregano and dab dry. Cut the chives into fine rings. Pluck the oregano leaves from the stalks, except for a little bit for garnishing, and chop finely. Mix herbs with crème légère and season with salt and pepper.
Clean and wash the spring onions, cut them in half lengthwise and cut into pieces. Wash and halve the tomatoes. Remove the bread dough from the tin and divide into 4 rolls. Roll out thinly on a floured work surface.
Place on a baking tray lined with baking paper. Spread with herb cream and cover with tomatoes, spring onions and salami slices. Dice mozzarella roughly and sprinkle on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes until brown.
Remove the pizzas, let them cool briefly and garnish with oregano.