Preheat the oven to 210°C.
Combine the flour, salt, yeast and sugar in a large mixing bowl. Mix in the oil and water to form a dough, bringing it together with your hands, then kneading gently on a lightly floured surface for a few minutes until even.
Divide the dough in two then roll out to the 1cm thick, roughly 30cm in diameter. Spread the bases with the pesto, then top with the crumbled feta and the artichoke. Bake for 18-22 minutes until the base is golden and crispy.
Remove from the oven and garnish with the rocket leaves and some seasoning before serving.
This pizza is very rich and indulgent, so shouldn't be eaten too often. But it's perfect for that special occasion!