In a mixing bowl, combine the flour, instant yeast, and salt. Mix well to ensure even distribution of the yeast and salt.

Add the warm water and olive oil to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. This develops the gluten, which gives the dough its structure.

Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 30 minutes or until doubled in size.

In a food processor, combine the basil leaves, parmesan cheese, pine nuts, garlic, and salt. Pulse until finely chopped.

With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Taste and adjust seasoning if necessary.

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.

Once the dough has risen, punch it down to release the air. Roll it out on a floured surface into a 12-inch circle.

Transfer the rolled-out dough to a baking sheet or a pizza peel if using a stone. Spread a generous layer of pesto sauce over the base, leaving a small border around the edges.

Sprinkle the shredded mozzarella cheese evenly over the pesto, then arrange the sliced zucchini, bell pepper, and cherry tomatoes on top.

Drizzle a little olive oil over the toppings and season with black pepper.

Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

Remove from the oven, let cool for a few minutes, then slice and serve warm.