1/ Add 350g flour, salt, yeast and olive oil to a large bowl.
Slowly add warm water and stir with a wooden spoon.
Knead until dough pulls away from bowl.
Cover bowl with a tea towel and leave to rest in a warm place for 1 hour.
2/ Prep and cook vegetables separately (so your pizza doesn’t get soggy or bitter).
3/ Roll out dough and top with seasoned passata.
Top with slices of courgette, diced aubergine and braised red onion.
Finish with green pepper (uncooked for a bit of bite), grated cheese and a little thyme.
4/ Bake for 2 minutes in a bread oven at 350°C (or 15 minutes at 180°C in a regular oven).
Serve with yellow courgette spirals and green leaves for a dash of freshness.