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1
Preheat your oven to 400F.
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2
Dissolve the yeast with a teaspoon of the honey in half the water and put to one side.
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3
Mix the flour with a good pinch of salt and shape into a pile on a clean work surface.
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4
Make a well in the centre and, when the yeast and honey mix has frothed up, pour it into the well and mix gradually with the flour until its all soaked up.
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5
Pour on the rest of the tepid water and mix in all the flour to make a nice, moist, soft dough.
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6
Place in a clean bowl, cover with plastic wrap and leave in a warm place for 15 minutes or so.
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7
Meanwhile, bash the rosemary in a pestle and mortar, add a little olive oil and bash again.
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8
Cut the grapes in half and put to one side.
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9
When the dough has doubled in size, place it on the work surface and knead until smooth.
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10
Cut the dough into 4 pieces, knead each piece again briefly and shape them into 4 small pizzas.
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11
Brush the pizzas with the bashed rosemary sprigs, leaving them smeared with rosemary oil, then scatter with the halved red grapes.
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12
Drizzle each pizza with a teaspoon of honey, and, finally, shave some pecorino over the top.
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13
Bake in the preheated oven for 10 minutes, or until the pizza bases are cooked and the cheese is bubbling and melted.
