Make up the bread mix according to packet instructions. Knead and leave to rise in a warm place for c.45 minutes.

Meanwhile, prepare the toppings and preheat the oven to 200°C / 400°F / Gas Mark 6. If you are using a pizza stone, put it in the oven now. (Check whether your oven has a special pizza setting - many do, and it makes a huge difference).

Turn the dough out onto a floured surface, and divide into two. Knead each section into a round-ish ball, then roll out into a 30cm circle with a rolling pin.

When all the toppings are ready, and the oven has reached full temperature, remove the pizza stone from the oven, (or lightly oil a baking tray), place the dough on the stone/tray, top with half the passata, then onion, kale, broccoli, chilli and hazelnuts, then sprinkle with oregano and black pepper, and finally drizzle with olive oil. Repeat for the second pizza.

Bake for 8-10 minutes until toppings are turning brown and the base is cooked throughout.