Sift the flour into a bowl. Add the yeast to one side of the bowl and the salt to the other. Add 2 tablespoons of the oil and the measurement water and mix to form a dough, adding a little more water if the dough feels dry.
Tip the dough on to a lightly floured surface and knead for about 5 minutes until smooth and stretchy. Put the dough in a clean bowl, cover with clingfilm and leave to rise in a warm place for about 20 minutes.
Meanwhile, mix the passata, garlic and oregano together in a bowl and season with salt and pepper.
Turn the dough out on to a lightly floured surface and cut in half. Knead each piece lightly into a ball and roll out thinly to a 25 cm (10 inch) round. Place each round on a large baking sheet sprinkled with the semolina.
Spread the passata mixture over the dough rounds and arrange the pepper strips, artichokes and olives over the top in a thin layer. Scatter over the vegan cheese, drizzle over the remaining 1 tablespoon oil and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 12–15 minutes until the bases are crisp and golden. Top with the rocket leaves just before serving.