Preheat the oven to 220°C.
Stir flours, salt, sugar, and yeast in a bowl.
Mix in 650ml of water and olive oil to form a soft dough.
Knead the dough on an oiled surface for 10 minutes until smooth.
Cover and leave the dough to rise for two hours.
Heat a heavy baking tray or pizza stone on the top oven shelf.
Divide risen dough into 6–8 pieces and rest for five minutes.
Stretch dough pieces into discs approximately 5mm thick.
Place dough circles onto floured trays or a pizza peel.
Blend tinned tomatoes in a food processor to form a purée.
Spread purée thinly over pizzas and scatter the cheeses.
Drizzle with oil and season with salt and pepper.
Cook pizzas on the hot stone for 5–10 minutes until crisp.
Whisk oil and balsamic vinegar in a small bowl.
Toss rocket in dressing and mix in shaved parmesan.
Garnish pizza with basil and olive oil to serve with salad.