1 Small pot, 1 Baking sheet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Mandoline, 1 Brush, 1 Rolling pin, 1 Plastic wrap, 1 Citrus juicer
1 Boil eggs 9 minutes. Rinse, peel and finely chop. Cover and set aside.
2 Meanwhile, peel onions and slice into thin rings.
3 Juice lemon. In a bowl, mix 2 tablespoons lemon juice with ricotta cheese and 2 tablespoons olive oil. Season with salt and pepper.
4 Rinse arugula, spin dry and finely chop.
5 Place pizza dough on a floured surface. Roll out to the size of the baking sheet.
6 Lightly dust baking sheet with flour. Transfer pizza dough to sheet and brush with remaining olive oil.
7 Spread the onion slices on the pizza. Bake in preheated oven at 240°C (fan 220°C, gas mark 4) (approximately 475°F/convection 425°F) on the lowest rack about 12 minutes. Spread ricotta on the pizza and continue baking for 2-3 minutes. Remove from oven and layer on smoked salmon, arugula and chopped egg. Season with coarse pepper and divide into 4 portions. Serve immediately.