In a large mixing bowl, combine strong white flour, strong wholewheat flour, dried yeast, and a pinch of salt. Gradually add warm water, stirring until a soft dough forms. Knead the dough for about 5 minutes or until smooth. Divide the dough into four equal pieces, shaping each into a ball and rolling them out to 15cm rounds.

Spread a thin layer of passata mixed with crushed garlic and a drizzle of olive oil across each pizza base, leaving a 2cm border.

Top each pizza with grated mozzarella, halved black olives for the spider design, and halved cherry tomatoes.

Cover the topped pizzas loosely with a clean kitchen towel and let them rest in a warm spot for about 20 minutes.

Preheat your oven to 240°C (220°C for fan ovens). Carefully transfer risen pizzas onto a lightly oiled baking sheet and bake for 10-12 minutes.

Remove the pizzas from the oven and scatter fresh basil leaves on top before serving.