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Preheat the oven to 180°C fan with a large baking tray inside.
Mix together the passata, tomato purée and oregano.
Lightly grill the bacon, chop and set aside.
Mix the flour, yoghurt, baking powder and salt into a dough.
Knead briefly until smooth, divide into 2 and roll each piece into a thin pizza base.
Carefully transfer to the hot tray and par bake for 4-5 mins.
Season the chicken with paprika, garlic, salt and pepper and fry until cooked.
Add the chipotle paste and water and cook for another minute then roughly chop.
Spread the sauce over the bases and top with red onion, mozzarella, chicken and bacon.
Bake for another 10-12 mins until golden.
Mix together the ranch, yoghurt and chipotle paste, loosening with a tiny splash of water if needed.
Drizzle all over the pizzas, finish with parsley.