For the dough, place the flours and 1 level teaspoon of sea salt into a bowl. Stir to combine and make a well in the centre.
Add the yeast and sugar to 325ml lukewarm water, mix together and leave for a few minutes, then pour into the well.
Mix, making sure all the flour is mixed in with the water and then turn out on to a floured surface. Knead the dough for 10 minutes, or until you have a smooth, springy, soft dough.
Place the dough in a lightly greased bowl, cover with cling film and leave in a warm place to to prove for 45 minutes, or until doubled in size.
When ready to cook, preheat your grill to its highest temperature. Divide the dough into 5 pieces and press them flat onto a floured work surface. Roll them out to about 0.5cm/¼ inch thick and allow them to rest for 10 minutes or so. Heat a frying pan over a high heat, add about 5cm of vegetable oil and fry each pizza for 30 seconds or so on each side. Remove with tongs and place on a baking tray.
Once all the bases are fried, smear each one with a spoonful of passata, a handful of mozzarella and a few pieces of nduja. Grate over some parmesan and add a leaf or two of basil. Grill until the cheese is bubbling and the dough is light brown and cooked through.