Preparation
Mix the flour with 1/2 tsp salt and make a well in the centre. Crumble in the yeast.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000542/000542_step_1_M.jpg)
Add 250ml lukewarm water and knead to a smooth, supple dough. Cover and leave to rise in a warm place for 30 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000542/000542_step_2_M.jpg)
Meanwhile, drain the tomatoes and cut into strips. Wash the rosemary, shake dry and chop the needles.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000542/000542_step_3_M.jpg)
Thinly slice the fish fillet.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000542/000542_step_4_M.jpg)
Drain the mozzarella and cut into slices.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000542/000542_step_5_M.jpg)
Divide the pizza dough into 4 portions and roll out each one to a 23cm round.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000542/000542_step_6_M.jpg)
Place 2 pizzas on each baking tray lined with baking paper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000542/000542_step_7_M.jpg)
Spread some tomatoes on the pizzas. Add the rosemary, salt and pepper. Cover the pizzas with mozzarella slices and bake in a preheated oven at 220°C (200°C fan, gas 7) for 15 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000542/000542_step_8_M.jpg)
Add the fish and tomato strips to the pizzas and bake for another 5 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000542/000542_step_9_M.jpg)
Season the pizzas with salt and pepper before serving.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000542/000542_step_10_M.jpg)