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 5-7 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.
After the dough has risen, pre-heat the oven to 230°C (446°F).
Thinly shave the zucchini into slices or strips using a mandolin or a vegetable peeler. Set them aside.
Tip the dough out onto a lightly floured bench. Roll it out into a large rectangle to fit an oven tray. Line an oven tray with baking paper and brush the baking paper with olive oil. Place on the pizza dough rectangle.
Spread the pesto over the pizza base, leaving about 1/2 cm of border.
Layer over the zuchinni slices. Slice or rip the cheese into pieces and layer them over the pizza.
Bake the pizzas for around 12-15 minutes until the pizza base is a deep golden brown and the zuchinni slices have shrivelled and shrunk. Serve while hot.