Pre-heat the oven to 210° C.
Combine the flour, salt, yeast and sugar in a large mixing bowl. Mix in the oil and water to form a dough, bringing it together with your hands, then kneading gently on a lightly floured surface for a few minutes until even.
Roll out to the 1-2cm thickness, roughly 30cm in diameter. Arrange on a baking tray and top with the vegetables and pesto in the middle, leaving a 1 inch border all the way around the perimeter. Bake for 18-22 minutes until the base is golden and risen at the edges.
Meanwhile, pre-heat the grill to hot.
Remove the pizza, then top with the parmesan and drizzle with the olive oil. Grill for 2-3 minutes until the cheese is starting to melt. Remove and garnish with basil leaves before serving.