To make the dough, mix water and yeast until dissolved.
Place flour into a large bowl, add in the yeast-mixture and mix for 2-3 minutes until you form a dough.
Add in salt and olive oil and knead for 2-3 minutes until the dough is smooth and elastic.
Place the dough in a bowl, cover and let it rise for 1 hour or until doubled in size.
For the sautéd mushrooms, heat oil in a saucepan, add in garlic and rosemary and saute for 2 minutes. Stir in mushrooms, adjust salt and pepper and saute for 2-3 minutes.
Pour in wine or water and continue cooking until all the liquid has evaporated. Set aside.
Once the dough has doubled in size, start preheating the oven to 250 °C (480 °F).
Transfer the dough onto a large sheet of baking paper and form it into a pizza with the diameter of 30 cm (12'').
Spoon mushrooms on top, add a drizzle of olive oil and bake for 10 minutes in the center of the oven.
Once the pizza is golden, take it off the oven and top it with mozzarella, pesto and rocket. Serve it right away.