- Step 1
Combine the water, yeast and sugar in a bowl. Set aside for 5 mins or until foamy. Combine the flour and salt in a bowl and make a well in the centre. Add the yeast mixture and oil. Use a round-bladed knife to mix until combined. Bring the dough together in the bowl.
- Step 2
Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead for 5 mins or until smooth and elastic. Place in the bowl. Cover with plastic wrap and set aside in a warm, draught-free place for 30 mins to rise.
- Step 3
Preheat oven to 240C. Lightly grease 2 large baking trays. Divide dough into 2 even portions. Roll each portion out on a lightly floured surface into a 5mm-thick 30cm x 40cm rectangle. Place on the prepared trays. Spread with the tomato passata and sprinkle with the mozzarella. Arrange the salami, mushroom, goat’s cheese and rosemary on each pizza.
- Step 4
Bake, swapping the trays halfway through cooking, for 12-15 mins or until golden brown. Transfer to a clean work surface and cut into portions. Top with the pesto and sprinkle with the rocket.