Mix sugar and active yeast in warm water stir and allow it to form bubbles.
Add refined flour salt, olive oil and water as required and knead into a dough.
Grease a bowl with olive oil and place the dough in it.
Brush the dough with some olive oil cover it with a wet cloth and allow it rest for an hour in a warm place.
Remove the dough and place it on a dusted surface knead it and again rest the dough for 10 minutes.
Season the zucchini with salt and keep it aside.
In a pan heat some olive oil, add cherry tomatoes, season it with black pepper powder, salt and toss it.
Make a roundel of the dough and flatten it into a rectangular shape.
Place the mozzarella cheese on the flat surface of the pizza dough add a layer of sliced zucchini, sliced mushroom, tossed cherry tomatoes, pitted olives, crumbled feta cheese, black pepper powder, salt and chilli flakes.
Make fish bone cuts at the side of the flattened dough cover the top end strip and side strips covering the stuffing one above the other and seal it by covering the bottom end strip.
Brush the pizza with olive oil to give it a golden colour.
You can also brush the top layer with whisked egg to give it a glazed appearance.
Place it on a baking tray and bake the pizzas in a pre heated oven at 220 C for 10 to 12 minutes.
Brush the pizzas again with olive oil to retain the softness and serve hot.