Prepare the sauce by heating the olive oil for it 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.
Preheat the oven to 220°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 minute until even. Divide the dough into small balls and roll out on a lightly floured work surface to roughly 1/2cm thickness and roughly 5cm in diameter.
Arrange on baking trays and drizzle with the extra-virgin olive oil. Top with a little of the tomato sauce in the middle of the mini pizzas.
Bake for 15-20 minutes until the dough is cooked and the sauce is hot.
Remove and top with a combination of rocket leaves, some pine nuts and shaved Parmesan. Serve on platters, arranged in rows.