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.

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.

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.

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.