Method

• 1.
  For the dough, place the honey, 1/2 cup (75g) flour and 1 1/2 cups (375ml) lukewarm water in a small bowl and stir to combine. Sprinkle with the yeast and set aside for 10 minutes or until frothy.
• 2.
  Sift the remaining flour and a pinch of salt into a large bowl. Add the yeast mixture and olive oil. Use your hands to bring the mixture together (it will look very ragged at this point). Turn out onto a floured work bench and knead until smooth and elastic.
• 3.
  Lightly grease a large, clean bowl, place the dough in the bowl and spread a little extra oil on the top to prevent a crust forming. Cover the bowl with plastic wrap and set aside to rise in a warm, draught-free place for 1 hour until the dough has doubled in size.
• 4.
  Preheat oven to 230°C.
• 5.
  Brush two 30cm pizza trays with oil. Punch the dough down with your fist, then divide the dough into two equal portions. Place one portion aside covered with a clean, damp tea towel. Roll out one portion of the dough to a 30cm circle, place on the pizza tray and gently press into the sides of the tray. Repeat with remaining dough. Set both pizza bases aside, covered, for 10 minutes to rise.
• 6.
  Spread each pizza base with 1/2 cup (125ml) tomato sauce. Place the pizzas in the oven and bake for 5 minutes.
• 7.
  Meanwhile, combine the mayonnaise, dill and lemon juice in a bowl, season with salt and pepper and set aside.

• 8.
  Remove pizzas from oven and sprinkle each pizza with half the bocconcini. Bake in oven for 12 minutes or until crisp.
• 9.
  Top each pizza with the spinach and salmon, then sprinkle with the capers and drizzle with the dill mayonnaise.