1. Stir together water, sugar and yeast in a jug and set aside for 5 minutes or until the mixture becomes frothy.
2. Add flour and salt to a large mixing bowl and make a well in the centre of the mixture. Slowly pour in the yeast mixture and oil.
3. Gently mix the dough with your hands until it is well combined.
4. Turn the dough onto a lightly floured benchtop and knead for 1-2 minutes.
5. Place the dough in a large mixing bowl and rub it with a small amount of olive oil.
6. Cover with a tea towel and set aside for 30-60 minutes until it doubles in size.
7. Preheat the oven to 200°C (air-forced oven).
8. Turn dough onto a lightly floured benchtop and knead for 1-2 minutes.
9. Roll out the pizza base to the preferred size using a rolling pin. Place the base on to a pizza tray.
10. Mix the passata and garlic and spread over the pizza base. Layer zucchini ribbons on base and top with peas, parmesan and mozzarella cheese.
11. Add small dollops of ricotta cheese to the pizza and drizzle with extra virgin olive oil. Season to taste.
12. Bake for 10 minutes or until golden brown.

Garnish with fresh mint leaves before serving.