Preheat and Prepare: First, preheat your oven to 200°C (180°C fan). Line a large baking tray or a round pizza tray with non-stick baking parchment.

Mix the Crust Ingredients: In a large mixing bowl, combine the chicken mince, grated Parmesan, beaten egg, 1 teaspoon of dried oregano, garlic powder, salt, and black pepper. Use your hands or a wooden spoon to mix everything together until it's well combined. Be careful not to overmix. For more information on safely handling raw chicken, you can consult the FSA guidelines on chicken.

Shape the Crust: Tip the chicken mixture onto your prepared baking tray. Now, use your hands to press it out into a thin, even circle or rectangle, about 0.5-1cm thick. I find that lightly wetting my hands with water stops the mixture from sticking and makes it much easier to shape.

Pre-bake the Crust: Place the tray in the preheated oven and bake for 15 minutes. The crust should be firm to the touch and just starting to turn golden around the edges. This step is crucial for ensuring a sturdy base.

Prepare the Toppings: While the crust is baking, you can mix your sauce. In a small bowl, stir the remaining 1 teaspoon of oregano and the optional crushed garlic into the passata.

Add the Toppings: Carefully remove the pre-baked crust from the oven. Spread the tomato passata evenly over the base, leaving a small border around the edge. Sprinkle over the grated mozzarella and arrange the pepperoni slices on top.

Final Bake: Return the pizza to the oven and bake for a further 10-12 minutes, or until the cheese is gloriously melty, bubbling, and starting to turn golden in spots.

Rest and Serve: Let the pizza rest on the tray for a couple of minutes before slicing. This helps it to set up. Garnish with fresh basil leaves and a light drizzle of extra virgin olive oil before serving.