- 150g Blackened Spice Wood Roasted Huon Salmon
- 1 lemon
- 1 bunch broccolini
- 2 - 3 Tbsp olive oil
- 200g fresh ricotta
- 2 cloves garlic finely chopped
- 200g baby mozzarella
- Lemon wedges, chilli flakes and dill sprigs to serve (optional)
- 200ml warm water
- 1 tsp active dry yeast
- 300g 300g plain flour, plus more for dusting
- 1 tsp sugar
- 1 tsp salt
- 1 ½ Tbsp olive oil
- semolina for dusting
To make the pizza dough
Preheat the oven to 220°C degrees.
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.
Add the flour, salt and olive oil. Stir to combine and form a shaggy dough.
Tip out the dough onto a lightly floured work surface and knead the dough for about 4 minutes.
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.
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.
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.
Spread the ricotta over pizza base, sprinkle chopped garlic over the top.
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.
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.
Remove from oven and flake the salmon over the surface of the hot pizza. Sprinkle with dill and serve with lemon wedges.