Combine flour, sugar, salt and yeast in a large bowl. Make a well in the dry ingredients and add combined water and oil, stirring to make a rough dough. Using hands, bring the dough together before turning out onto a lightly floured board. Knead for 2 minutes until smooth.
Transfer dough to a lightly oiled bowl, cover with cling wrap. Stand in a warm place for 30 minutes or until dough has doubled in size. Divide dough into 2 and roll each out into a 30cm rectangular or round pizza base.
Spread each pizza base with ⅔ cup Prodivore d'Italia Sauce. Dot with onions and mozzarella before dolloping with remaining tomato sauce.
Bake in a preheated oven at 200°C for 15-17 minutes or until cooked through and cheese is golden.
Meanwhile, toss rocket, oil and vinegar together in a bowl. Top cooked pizza with rocket and serve immediately.
Lightly dust pizza trays with polenta or semolina before placing pizzas on them. This gives a crispy base and prevents any sticking.