Tip 150g bread mix into a bowl. Season then stir in 125ml water and 1 tbsp olive oil until combined. Transfer to a sheet of baking paper, sprinkle with the remaining bread mix and roll out to 0.5cm thick. Set aside to prove for 30 minutes.
Meanwhile, rinse the mushrooms then put in a small bowl and cover with hot water. Leave to rehydrate for 15 minutes, drain well and set aside.
Preheat the oven to 200°C, gas mark 6. Heat a baking tray in the oven.
Place the pizza dough on the hot baking tray, brush with the remaining olive oil and bake for 10 minutes.
Spread the tomato sauce over the base, leaving a 2cm border, and dot the Alfredo sauce on top. Scatter over the mushrooms and bake for a further 5-7 minutes, or until the base is golden. Drizzle the pizza with truffle oil and scatter with rocket, if you like.