Preheat the oven to 220°C, fan 200°C, gas mark 7. Prepare the pizza base mix according to pack instructions, adding a little more warm water if the dough feels stiff – it should be stretchy and elastic.
Place the dough on a lightly floured surface and knead for a couple of minutes. Using a rolling pin, roll the dough out to a thin, 35cm round.
Place the pizza base directly onto a hot barbecue grill and cook for 5-6 mins until lightly charred and bubbled in places. If you prefer, you can cook the base in the preheated oven before you put the toppings on. It takes about 5-6 mins and results in a very crispy pizza.
Remove the base from the heat and top with the passata, Sunblush tomatoes, mozzarella pearls and courgette ribbons.
Pop in the hot oven and cook for 5-8 mins or until the cheese is melted and bubbling.
Cook's tip: Add chorizo slices, shredded cooked chicken or torn ham to satisfy any dedicated carnivores!