Ready, set, pizza time! Follow the steps

Method: 

Mix the flour, dry yeast, salt and water in a large bowl and stir. Add the olive oil, stir a bit more and gather it into a large lump. Set the dough to rise and leave it to rise for 30 minutes.

Take the risen dough and roll it out onto the surface with a rolling pin so that it forms an oval shape. Push the dough in from the edges so that the rearmost part forms a tail. Cut an incision in the middle of the tail and stretch the two ends away from one another. Also, cut a mouth at the other end of the dough. If you want, you can pull the dough slightly so that the mouth opens.

Make a tomato sauce by mixing the dried basil into the chopped tomatoes.

Spread the tomato sauce on the pizza dough. Don't spread any sauce on the front part so that it resembles the face. Sprinkle Emborg Pizza Topping on top of the tomato sauce.

Rinse the mushrooms and cut both the mushrooms and the olive into slices. Place the mushrooms on top of the pizza to form "gills" and the olive as an eye.

Bake the pizza in the oven on a baking tray at 270 degrees celsius for 10-12 minutes until it is ready.

Place the pizza fish on a serving plate, and place some rocket lettuce leaves at the bottom of the plates to represent seaweed. Cut the cherry tomatoes into slices and place them on the plate as small bubbles coming from the pizza fish's mouth. Cut a slice of the pineapple and cut it into a triangle, place it on top of the hot pizza as the fish's fin.

Et voila. Serve immediately.