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1
To make the pizza dough
Preheat the oven to 220°C degrees.
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2
Pour the warm water in a large bowl. Add the yeast and sugar and let it sit for a minute or two until it's looking a little foamy.
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3
Add the flour, salt and olive oil. Stir to combine and form a shaggy dough.
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4
Tip out the dough onto a lightly floured work surface and knead the dough for about 4 minutes.
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5
Place the dough back in the bowl and cover it with a clean tea towel. Put the bowl on top of the stove and let it rest for 5 minutes. While you prepare the toppings.
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6
Cut the dough in half and shape each piece on a pizza tray dusted with semolina. Use your finger tips to stretch the dough out into a rustic circle.
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7
For the topping
Slice the lemon into 3mm slices. Break the woody ends off the broccolini. Toss in a bowl with half of olive oil and salt and pepper to taste.
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8
Spread the ricotta over pizza base, sprinkle chopped garlic over the top.
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9
Arrange the lemon slices then the broccolini over the ricotta. Scatter baby mozzarella over the top. Sprinkle with chilli flakes (optional) and drizzle with remaining olive oil.
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10
Bake for 15 minutes, or until the underside of the crust is a light, golden brown. Heat the grill and put the pizza under a hot grill for 2 - 3 minutes until the broccolini chars and the lemons are starting to colour.
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11
Remove from oven and flake the salmon over the surface of the hot pizza. Sprinkle with dill and serve with lemon wedges.
