Brush a 30 cm pizza tray with oil and sprinkle with cornmeal or semolina. Preheat oven to 210°C.
Combine yeast, sugar and 2 tablespoons of flour in a small mixing bowl. Gradually add water: blend until smooth. Stand, covered with plastic wrap, in a warm place for about 10 minutes or until foamy.
Sift remaining flour into a large mixing bowl and make a well in the centre. Add yeast mixture and oil. Using a knife, mix to a soft dough.
Turn dough onto a lightly floured surface, knead 5 minutes or until smooth. Shape dough into a ball, place in a large, lightly oiled mixing bowl. Leave, covered with plastic wrap, in a warm place 20 minutes or until well risen.
In the meantime prepare the topping: In a pan heat up the olive oil and fry the zucchini slices briefly.
Add Vegeta Delight stock to the tomato and stir through.
Turn dough out onto a lightly floured surface, knead for another 5 minutes, until smooth and elastic. Roll out to fit prepared tray.
Cover the dough with prepared tomato, sprinkle with grated cheese and arrange zucchini slices on top. Bake in the oven for 15-20 minutes.
Arrange the rocket leaves over the cooked pizza and serve warm.
Instead of frying the zucchini first, you can grate them directly on the pizza prior to baking.