In a large bowl, add the flour, yeast, sugar, salt and stir to combine.
Pour in the olive oil and water and use a fork to combine it into a shaggy dough.
Tip the dough on a floured bench and knead for around 5 minutes until the dough ball is smooth. Place it in a lightly greased bowl and cover with a damp tea towel. Leave it to rise in a warm place for around 45 minutes.
In a small food processor, combine the garden greens, basil, garlic, lemon, salt and pepper and olive oil. Blitz into a pesto paste. Set it aside.
Heat the oven to 190 °C regualr oven, or 210 °C fan-bake.
Once the dough has risen, tip it out onto a lightly floured bench. Divide it into 2 pieces and roll each piece into a circle base, about 3mm thick.
Spread the green pesto on the bases, leaving about 1/2 cm of border.
Layer on the zuchinni slices and sprinkle on the pinenuts. Use a pastry brush to brush the tops of the zucchini with the olive oil and sprinkle with a pinch of salt.
Bake the pizzas for around 20 minutes until the pizza base is a deep golden brown and the zuchinni slices have shrivelled and shrunk.
Remove the pizza from the oven and add on chunks of fresh mozzerella. Sprinkle with a little more black pepper. Serve hot.