Note
1: 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.
2: 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.
3: Heat up your oven and aim for 450°C to 500°C on the stone baking board inside.
Use an infrared thermometer for a fast, accurate reading.
4: 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.
5: Top the pizza with 100 grams of fresh mozzarella, making sure it almost fully covers the dough.

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

7: 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.
8: Add 30 grams of the yogurt dressing and stir to coat.
Adjust seasoning with salt if necessary.
9: Slice your pizza, then top with the salad mixture.

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