Preheat your oven to its highest setting, typically 240°C (220°C fan), or 220°C (200°C fan) if your oven runs very hot. Place a large baking tray or a pizza stone inside to heat up.

While the oven heats, prepare the sauce. In a small bowl, mix the tomato passata, minced garlic, dried oregano, sweet smoked paprika, salt, and pepper. Stir well to combine.

Prepare all your vegetables. Slice the peppers and red onion as thinly as you can, halve the cherry tomatoes, and chop the broccoli into small, bite-sized florets. Pat them with a paper towel to remove any excess moisture.

Place your pizza base on a piece of baking parchment. Spread the tomato sauce evenly over the base, leaving a small 1-2cm border around the edge for the crust.

Sprinkle about two-thirds of the grated mozzarella evenly over the sauce.

Now for the fun part. Arrange the vegetables in distinct stripes across the pizza to create a rainbow effect. I find that starting with the red pepper, then orange pepper, cherry tomatoes, broccoli, and finally the red onion works well. Don't overlap them too much.

Sprinkle the remaining mozzarella over the top of the vegetables. Drizzle a little olive oil over the entire pizza.

Carefully slide the pizza (still on its parchment paper) onto the preheated baking tray or pizza stone in the oven.

Bake for 10-15 minutes, or until the crust is crisp and golden brown and the cheese is melted and bubbling.

Remove from the oven, scatter over the fresh basil leaves, slice, and serve immediately.