Preheat oven to 200°C (400°F). Line a large tray with baking paper and place bases in a single layer.
Spread each base with 1 heaped tsp pesto. Crumble ricotta and halve tomatoes, arrange around edge of each base. Place a small square of salmon into the centres.
Crack an egg into the middle of each pizza, top with finely grated cheese and cracked black pepper.
Bake for 6 – 8 minutes until eggs are just set. If necessary, finish under griller (broiler) for a minute to further cook whites.
Divide remaining smoked salmon and all of the salmon caviar between cooked pizzas. Thin remaining pesto with a bit of water or oil and drizzle over top. Sprinkle with dill and serve hot or at room temperature.
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