Preheat the oven to 240°C.
Mix flour, yeast, and salt in a bowl, then stir in oil and 175ml warm water to form a sticky ball.
Knead the dough by hand for eight minutes or in a mixer for four minutes.
Divide dough into three pieces and roll each into a thin rectangle.
Place rectangles on baking sheets and cover with a towel for 10 minutes.
Prepare the first topping by slicing spring onions, chilli, and breaking sausage meat into pieces.
Spread harissa on the base and scatter onions, chilli, sausage, and fennel seeds.
Blend passata, peppadew peppers, thyme leaves, and garlic until smooth.
Spread the blended sauce on the second base and top with goat's cheese and chorizo.
Spread hummus on the third base, then top with crumbled feta, courgette strips, and tomatoes.
Bake each pizza for 8–10 minutes until crispy.
Garnish with fresh rocket, basil, mint, oil, and balsamic glaze as specified for each pizza.