Put the passata, garlic, salt and pepper in a small saucepan and heat until it starts to simmer. Simmer for a few minutes until the sauce starts to thicken slightly. Remove from the heat and set aside.
Place the flour and a pinch of salt in a bowl. Add the yogurt and stir using a spoon until the mix starts to come together. Discard the spoon and finish by using your hands to bring the dough into a ball. See tips section for more information about making fail proof dough.
Spread a piece of baking parchment (or a silicone mat) on to a baking sheet and place the dough in the middle. Use your hands to shape it into an oval about 6 inches long. Place on the middle shelf of the oven and cook for 6 - 8 minutes until it is just beginning to colour, then remove from the oven.
Whilst the pizza base is cooking, thinly slice the mushrooms, season with pepper and place in a microwaveable bowl. Cover tightly and cook for 2 or 3 minutes until they are tender. Stir half way through.
Spoon the tomato sauce over the pizza base, leaving a gap around the edge and then top with the mushrooms. Use 3 or 4 'pumps' of spray oil over the mushrooms before returning to the oven for a further 6 - 8 minutes or until the crust has turned golden brown.
Top with rocket and enjoy!
Notes
Please be aware that the nutritional information below has been automatically generated and does not account for variations in product brands and types, weights of individual ingredients etc. It should therefore be considered as an estimate.PointedKitchen.com has calculated Weight Watchers Smart Points based on the individual ingredients used to make this recipe and not from the following nutritional information.PointedKitchen.com is not responsible for any loss or damage relating to your reliance on this nutritional information.