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To make the dough, put the flour, yeast and 1 tsp salt into the bowl of an electric mixer with a dough hook. On a medium speed, gradually pour in the oil and 200ml warm water to make a dough. Alternatively, mix by hand and knead on a floured surface. Cover the bowl with cling film and prove for 1 hr or until doubled in size.
Meanwhile, fry the mince until browned, then drain on a kitchen towel. Make the garlic butter by beating the butter with the garlic, sage, tomato purée and some black pepper.
Heat the oven to 240C/220C fan/gas 8. Divide the dough into four balls. Roll the balls on a floured surface into thin rounds, about 20cm wide. Lift onto floured baking trays, then spread with the garlic butter, leaving a 1cm border. Sprinkle with the mince, cheese, onion and chilli. Bake for 10-12 mins or until the dough is crisp. Scatter over the rocket, olives and lemon zest, and drizzle over some olive oil to serve.