Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.
Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
Roll out the dough: If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven.
Top and bake: Heat oven to 240C/fan. Smooth sauce over bases with the back of a spoon. Scatter with GreenVie mozzarella flavour, drizzle with olive oil and season. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and fresh oregano or basil leaves.