Preheat the oven to 100°C.
Season quartered tomatoes with oil, salt, thyme, and pepper, then roast for 90 minutes until dried but succulent.
Mix flour, salt, sugar, and yeast in a large bowl.
Add 300ml water to the dry ingredients to form a soft, sticky dough.
Knead dough on a floured surface until elastic and leave to rise for one hour in a warm place.
Blanch basil for 30 seconds, refresh in iced water, and squeeze dry.
Pound basil, pine nuts, parmesan, and garlic in a mortar, then stir in 75ml olive oil.
Preheat the oven to 230°C with a heavy tray or pizza stone inside.
Roast the garlic bulb for 15-20 minutes, then squeeze the soft flesh into a bowl.
Purée half the roasted tomatoes with 30ml olive oil.
Knead dough briefly, divide into four pieces, and roll each to 0.5cm thickness.
Top dough with tomato purée, roasted tomatoes, onion, peppers, garlic, cheeses, pesto, and olive oil.
Bake for 5-10 minutes until golden, then scatter with rocket leaves.