Step 1

Preheat oven to 220C/200C fan-forced. Grease a 3cm-deep, round 24cm (base) ovenproof frying pan.

Step 2

Combine flour, yeast and sugar in a large bowl. Season with salt. Make a well in centre. Add oil and 2/3 cup water. Using hands, combine ingredients until a dough forms. Knead on a lightly floured surface for 3 minutes or until smooth. Place in an oiled bowl. Cover with a clean tea towel. Stand 15 minutes.

Step 3

Meanwhile, combine kale, ricotta, parmesan and lemon rind in a bowl. Season.

Step 4

Press dough into base of prepared pan. Top with ricotta mixture leaving a 2cm border. Bake for 15 to 20 minutes or until base is golden and topping is lightly browned.

Step 5

Top pizza with salmon, asparagus, dill, onion and extra lemon zest. Drizzle with extra oil. Serve with lemon wedges.