Preheat Your Oven: First things first, get your oven heating up. Set it to 220°C (200°C fan) and place a baking tray or pizza stone inside to get screaming hot. This is crucial for a crispy base.

Make the Tandoori Marinade: In a large mixing bowl, combine the Greek yoghurt, minced garlic, grated ginger, lemon juice, garam masala, smoked paprika, cumin, ground coriander, turmeric, chilli powder, and salt. Stir everything together until you have a smooth, fragrant, and vibrant paste.

Marinate the Vegetables: Add the sliced red onion, bell pepper, and courgette to the bowl with the marinade. Use a spatula or your hands to toss everything together, ensuring every piece of vegetable is thoroughly coated. Set aside to marinate for at least 20 minutes at room temperature.

Sauté the Vegetables: Heat the vegetable oil in a large frying pan over a medium-high heat. Add the marinated vegetables and cook for 5-7 minutes, stirring occasionally, until they have softened slightly and have a few charred spots. This pre-cooking step stops the pizza from becoming soggy. I find that this step makes a huge difference to the final texture.

Prepare the Pizza Bases: While the vegetables are cooking, place your pizza bases on a piece of baking parchment. Spread a thin, even layer of tomato passata over each base, leaving a small border around the edge for the crust.

Add the Toppings: Sprinkle about half of the mozzarella cheese directly onto the tomato sauce. Next, arrange the cooked tandoori vegetables evenly over the cheese. Finish by scattering the remaining mozzarella over the top of the vegetables.

Bake the Pizza: Carefully slide the pizzas (on their parchment paper) onto the preheated baking tray or pizza stone in the oven. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted, bubbling, and has a few golden spots.

Garnish and Serve: Remove the pizzas from the oven. Let them rest for a minute before scattering over the fresh, chopped coriander. Slice and serve immediately while hot.