In the bowl of a mixer, combine the flour, salt, sugar. Mix well using the dough hook. Add the dry yeast, stir and add the olive oil. Gradually add the lukewarm water, mixing well after each addition. Knead for 5 minutes until you have a soft and elastic dough. Cover with a towel and let it rise for 1-1 ½ hours.

Meanwhile, prepare the meat: In a pan, heat the olive oil and sauté the red onion. Add the minced pork and cook until it turns white. Pour in the dry white wine and let it evaporate. Stir in the tomato paste and season with salt and black pepper. Mix well and allow it to cool.

Line a rectangular baking pan or your oven tray (28x38cm) with non-stick baking paper. Roll out the dough and place it inside the pan. Spread the tomato paste on top. Sprinkle with 1 cup of grated cheese and add the cooked minced meat. Add the sliced mushrooms and bell pepper. Sprinkle with the remaining grated cheese. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes or until the pizza is golden brown. Allow it to cool slightly, then garnish with fresh wild rocket leaves.