Pizza is one of the most iconic dishes in Italian cuisine, yet its origins are surprisingly humble. Early versions of pizza appeared in Naples between in the 18th century, when simple flatbreads were topped with inexpensive, readily available ingredients. Over time, this everyday street food evolved into a global symbol of Italian cooking, while still keeping its core idea intact: simple dough, a few quality ingredients, and a strong sense of conviviality.
That’s also why pizza is one of the most enjoyable dishes to cook together. Mixing the dough, stretching the base, and choosing the toppings easily turns into a shared moment in the kitchen. Everyone can customise their pizza, experiment with new combinations, or reinterpret classic ingredients.
In this version, we aim for a balance of creaminess, freshness, and savoury depth. The thin, crisp base pairs with the natural sweetness of roasted red onions and a smooth ricotta cream brightened with lemon. The finishing touch is Smokin’ Brothers smoked salmon, added after baking so it keeps its silky texture and delicate flavour. The result is a pizza that feels both simple and refined, perfect for sharing or turning a casual dinner into something a little more special.
Ingredients (serves 2)
For the dough:
- 250 g plain flour
- 4 g yeast
- 165 ml lukewarm water
- 1 tsp salt
- 1 tsp sugar
For the topping:
- 100 g Smokin’ Brothers smoked salmon
- 2–3 red onions, depending on size
- 250 g ricotta
- 2 hard-boiled eggs
- juice of 1/2 lemon
- 4 tbsp extra virgin olive oil
- watercress or rocket
- salt
- black pepper
Method
1. Stir the yeast and sugar into the lukewarm water until dissolved.
2. Place the flour in a bowl, pour in the yeast mixture, and start mixing. Add the salt and work the dough first with an electric whisk and then by hand until smooth and elastic. Leave to rest for at least 1 hour.
3. Meanwhile, slice the red onions into thin strips.
4. Once the dough has rested, stretch it out on a baking tray lined with baking paper, shaping it into a thin rectangle.
5. Drizzle with a little extra virgin olive oil, spread the sliced onions over the base, and bake for 12 minutes at 220°C fan.
6. While the base is baking, prepare the ricotta cream by mixing the ricotta with the juice of half a lemon, a pinch of salt, black pepper, and a drizzle of olive oil until smooth.
7. Cut the hard-boiled eggs into small cubes.
8. When the pizza base is ready, remove it from the oven and spread the ricotta mixture over it. Return to the oven for another 3 minutes.
9. Finish with the egg cubes, slices of smoked salmon, and a handful of watercress or rocket for a fresh final touch.
If you’d like to try this recipe, or experiment with even more pairings using our smoked salmon, you can find our online shop here.