Ingredients

Step by step

1. Stir 150ml just-boiled water with the vinegars, sugar and salt in a jug until dissolved. Put the onion rings and sliced cucumber into two separate sterilised jars*. Divide the brine between the two jars, making sure the contents are submerged. Seal, and once completely cool, transfer to the fridge until needed.

   Tip

   *Sterilise your jars for 5 minutes in a medium-hot oven (190°C, fan 170°C, gas 5).

2. In a large bowl, whisk the flours and baking powder with a large pinch of salt. Make a well in the centre and add 150g of the yogurt and the oil. Stir together until just combined. Lightly dust your work surface with flour, tip out the dough and knead into a smooth ball. Transfer to a clean bowl, loosely cover with a tea towel and leave to rest for 1 hour.

3. Dust your work surface with flour, divide the dough in two and flatten each piece into a rough circle, about 3mm thick. Heat a large frying pan over a medium-high heat until very hot. Transfer one dough circle to the pan and cook until it starts to bubble on the surface and dark spots appear underneath (about 2 minutes). Flip over and continue to cook on the other side for a further 2 minutes until dark spots appear underneath. Remove from the pan, wrap in a large piece of foil and repeat with the other dough circle. Leave to cool.
    

4. Combine the remaining yogurt, the soft cheese, dill and lemon juice in a bowl, then season to taste. When ready to serve, spread the yogurt mixture onto each ‘pizza’ base and dress with the pickled vegetables, radish, smoked trout, caviar, extra dill, freshly ground black pepper and a final drizzle of oil.