Step 1
Preheat the oven to 220C fan-forced (240C conventional). Prepare two baking trays by lining them with non-stick baking paper.
Step 2
Divide the pizza dough in half. On a lightly floured surface, roll each half into a round pizza base, about 30cm in diameter.
Step 3
In a medium bowl, combine the ricotta, mozzarella, and garlic powder. Finely grate the rind of the entire lemon (reserve the lemon itself for the dressing). Add the zest to the ricotta mixture. Season generously with salt and freshly ground black pepper. Mix well until all ingredients are well combined. Spread the ricotta mixture evenly over the base of both pizzas, leaving a small border for the crust.
Step 4
Place the trays into the preheated oven and bake for 10-12 minutes, or until the crust is golden, the base is cooked through, and the cheese is melted and bubbling. Sprinkle with chilli flakes.
Step 5
Juice the reserved lemon into a large mixing bowl. Add the olive oil, honey, and vinegar, and season generously with salt and freshly ground black pepper. Whisk well to combine and emulsify slightly.
Step 6
Add the salad leaves and finely sliced eschalot to the bowl. Toss gently until the leaves are lightly and evenly coated in the dressing.
Step 7
Top the warm pizzas with the dressed salad leaves and finish with a sprinkling of grated parmesan. Serve immediately.
