Combine the flour, salt and yeast in a bowl. Make a well in the centre and pour in the water and the oil. Gradually stir the flour into the water, until it begins to turn stiff. Use hands for the final part of mixing, then knead for 3-4 minutes until a springy dough is formed. Transfer the dough to a clean bowl and cover with a damp cloth, allow to stand in a warm place for half an hour.
Pre-heat the oven to 220?C, 425?F, Gas Mark 7 with 2 large non-stick baking trays in the oven. Knock back the air from the dough and knead for a further minute. Divide the dough into 2 equal balls, roll both out into a circle shape on a floured surface.
Remove the baking sheets from the hot oven and place a pizza base on each, combine the Garlic Granules and Basil with the passata. Spoon evenly over each base then top with the peppers, mushrooms, tomatoes and pieces of the mozzarella. Sprinkle over the Oregano and bake in the oven for 10 minutes, or until base is cooked through. Garnish with the rocket leaf.