To make the pizza dough, place the flour, dried yeast, salt, 2 tablespoons of the olive oil into a food processor and pulse for 3 seconds. Pour in most of the water and turn on again, mixing till you have soft dough. Add the remaining water if needed to bind the pizza dough. Turn the dough out onto a floured work surface, and knead the dough till soft for at least 5 minutes. Form into a ball. Grease a large bowl with some of the remaining olive oil and place in the dough. Brush the top with the remaining oil, cover with cling film, and leave to rise for 35-45 minutes, or double in size. Turn the dough out onto a floured surface, cut into 2 pieces and knock out the air. Flatten the dough and roll out into a base. Flour a round pizza baking tray and cover with the pizza dough, pushing into the sides of the tray. Spread over the green pesto in a thin layer and lay over the sliced mozzarella. Next, crumble over the ricotta, followed by the sliced red onion and a good drizzle of olive oil and allow to rise again for 20 minutes. Bake for about 20-25 minutes at 200`c, or until the pizza is golden brown and cooked through. Serve cut into large wedges with the rocket leaves on top