Prepare the sauce by heat the olive oil in a saucepan over a moderate heat. Saute the garlic for a minute, then add the chopped tomatoes, sugar and seasoning. Bring to a simmer and cook for 4-5 minutes until thickened. Remove from the heat and leave to one side.
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 minute until even. Divide the dough in 8 and roll out to the desired thickness, roughly 10cm x 5 cm x 3cm in dimension. Arrange on baking trays and bake for 18-22 minutes until golden and risen.
Remove from the oven and reheat the sauce, stirring the parsley in at the same time. Spoon generous tablespoons of the sauce on top of the pizza base and top with a slice of Bresaola, some Parmesan shavings and some rocket. Season with black pepper and serve immediately.
Haven't got time to cook this from scratch?
Try our ready-made version - Tesco Italian Stonebaked Margherita.