Pizza dough method 1 (the lazy way): Pop everything in your bread machine in the manufacturers recommended order, select the dough or pizza cycle and go do something else for awhile
Pizza dough method 2 (the calorie burning way): Combine the dry ingredients in a medium sized bowl, add the wet ingredients, stir with a wooden spoon to combine. Turn out onto a floured surface and knead for 10 minutes, adding more flour if necessary to get a non-sticky dough. Place the dough in a lightly oiled bowl, cover with a tea towel and leave to rise in a warm place until doubled in size (about an hour and a half).
Meanwhile, cut your green pepper into quarters and slice your courgette into 1/4 inch slices. Brush with sunflower oil and grill until softened. Set aside to cool.
After the dough has risen, turn out onto a floured board, punch down and roll out until 1/4 inch thick. Transfer to a non-stick baking tray (I use a silicone baking mat) and press into shape.
Preheat oven to 230 C (450 F).
Spread the summer pesto over the pizza base, top with sliced red onion, your grilled courgette and green pepper (chop the pepper into smaller pieces first) and torn pieces of mozzarella cheese.
Bake in the middle of the oven for 15-20 minutes. Sprinkle with fresh coriander leaves and serve immediately.