This recipe will work well with a variety of pizza styles, but we think Neo-Neapolitan pizza dough is a great fit. Make sure you prepare your dough ahead of time to give it enough time to rise at room temperature before firing up your oven.

For the dressing, mix the yogurt, garlic, lemon, chives, mint, dill and salt in a small mixing bowl. Cover and refrigerate for at least 2 hours, preferably overnight to let the flavours marinate. 

Heat up your oven and aim for 450°C to 500°C (850°F to 950°F) on the stone baking board inside. Use an infrared thermometer for a fast, accurate reading.

Lightly flour a work surface, then place a dough ball on it and begin pushing the air from the centre out to the edges with your fingers. Stretch the dough out to a 12-inch (30-cm) round base, then either keep your dough on the countertop or stretch it over your lightly-floured pizza peel.

Top the pizza with 100 grams of fresh mozzarella, making sure it almost fully covers the dough.

Launch your pizza into the oven and cook for 60 to 90 seconds, turning every 20 seconds to ensure an even cook.

In a large mixing bowl, add 60 grams of the mixed lettuces, 4 grams of mint, 4 grams of dill, 4 grams of parsley, 20 grams shaved fennel and 20 grams radishes. Mix together.

Add 30 grams of the yogurt dressing and stir to coat. Adjust seasoning with salt if necessary. 

Slice your pizza, then top with the salad mixture.

Finish with a squeeze of lemon, and enjoy. Repeat the process for the remaining 3 pizzas.