Pre-heat 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 minute until even.
Divide the dough in 4 and roll into rounds of desired thickness, roughly 30cm in diameter. Arrange on baking trays and bake for 16-18 minutes until golden and risen.
Remove from the oven, then brush with the olive oil for the topping. Scatter over slices of red onion and then season well and return to the oven for 4-5 minutes. Remove after 4-5 minutes, top with rocket leaves and black olives. Garnish with black pepper before serving.