For the pizza dough, sift flour into a large bowl. Combine the water, yeast, salt, sugar and oil in a jug, stir into the flour and mix to form a soft dough. Turn dough onto a lightly floured surface and knead for 8 minutes or until elastic.
Preheat oven 220°C fan forced. Cut the pizza dough in half. Roll each piece out to a 22cm x 34cm rectangle. Place onto two lightly greased baking trays. Spread each base with 2 tbs passatta sauce. Bake for 6-8 minutes or until light golden. Remove from the oven.
Spread the remaining passatta sauce over pizzas, top with rocket, prosciutto, Bocconcini and Kumato® tomatoes. Bake for a further 4-5 minutes until cheese slightly melted. Season with salt and pepper, then drizzle with oil and serve.