Mix the flour, semolina, salt and yeast in a bowl. Add the water and oil, mix into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. on a low setting. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Divide the dough in half, shape into 2 balls, flatten both pieces a little. Dust the work surface with semolina and roll the dough into circles, transfer each pizza base to a tray lined with baking paper. Mix the spinach and oil, leave to infuse briefly. Combine the passata, oil, garlic and basil, season. Spread the sauce over both pizza bases, leaving a border of approx. 1.5 cm all the way around. Top with the mozzarella, vegetables and pesto.
Approx. 25 mins. on the bottom shelf of an oven preheated to 240°C. Remove, season. Bake the second pizza in the same way.