Making the dough

Add natural yoghurt, water, flour, baking powder and fine sea salt into a medium bowl.

Mix well by hand until the dough begins to come together.

Transfer the dough onto a lightly floured work surface and knead lightly for 1-2 minutes until the dough is smooth and elastic.

Divide the dough into 2 equal pieces and shape each piece into a ball.

Making the sauce

Add oil into a saucepan.

Heat on a medium-low heat until hot.

Add leek, carrot and red pepper.

Cook for 5-8 minutes, stirring occasionally, until softened.

Add tomatoes, water and salt.

Bring to the boil and then reduce the heat to a low heat.

Simmer for 20 minutes until the sauce has thickened.

Remove from the heat and let cool completely.

Blend with a hand blender until smooth.

Making the pizzas

Preheat the pizza oven on setting 5 until the light turns off.

Heavily dust a work surface with semolina to prevent the dough from sticking to the peel.

Using a rolling pin, roll each dough ball into a disc about 28 cm (11" in diameter).

Dimple the base of the dough with your fingers, leaving a 1 cm border around the edge to form a crust.

Spread the blended vegetable sauce on each pizza, avoiding the crust.

Top with mozzarella.

Slide the semolina-dusted peels under the pizza and transfer it onto the baking stone, then close the upper lid.

Bake for 4 minutes, rotating the pizza halfway through, until the dough is cooked through and the cheese is bubbling.

Transfer the pizza onto a serving plate and repeat the same process with the second pizza.

Serve.

Tip: Dusting your work surface and pizza peels with coarse semolina is the best way to prevent your dough from sticking. If you cannot find coarse semolina, you can use flour instead, however, it may burn more quickly when the pizza is placed on a hot pizza stone.