Preheat the oven to 220°C/fan 200°C/gas mark 8. Put the asparagus and cauliflower into a pan of boiling water and cook for 2 minutes, until just tender. Remove, drain and run under cold water, then set aside.
Place the pizza bases on 2 baking trays. Spread each with the passata, then top with the courgette ribbons, asparagus, cauliflower, mozzarella and cherry tomatoes. Top with half the basil leaves. Cook for 15-20 minutes, until golden. Serve garnished with the remaining basil and the chilli flakes.