Step: 1/10

Mix the flour with 1/2 tsp salt and make a well in the centre. Crumble in the yeast.

Step: 2/10

Add 250ml lukewarm water and knead to a smooth, supple dough. Cover and leave to rise in a warm place for 30 minutes.

Step: 3/10

Meanwhile, drain the tomatoes and cut into strips. Wash the rosemary, shake dry and chop the needles.

Step: 4/10

Thinly slice the fish fillet.

Step: 5/10

Drain the mozzarella and cut into slices.

Step: 6/10

Divide the pizza dough into 4 portions and roll out each one to a 23cm round.

Step: 7/10

Place 2 pizzas on each baking tray lined with baking paper.

Step: 8/10

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.

Step: 9/10

Add the fish and tomato strips to the pizzas and bake for another 5 minutes.

Step: 10/10

Season the pizzas with salt and pepper before serving.