To make the pizza dough stir the yeast into 150ml of warm water. Set aside for 5 minutes. Meanwhile, stir together the flour, sugar and salt in a medium-sized bowl. After 5 minutes stir the yeast mixture and add to the bowl along with the olive oil.

Use a spoon to stir the mixture until the dough begins to come together. Turn out onto a lightly floured surface and knead for 5 minutes until the dough is smooth. Shape into a ball, return to the bowl, drizzle over the oil and cover with clingfilm. Refrigerate for at least an hour.

When you are ready to make the pizza, heat the oven to 220°C / 450°F / Gas 8. Lightly dust the benchtop with flour, then roll out the dough to the size of an oven tray, dusting with flour as necessary to stop it sticking. Sprinkle an oven tray with the semolina, then carefully transfer the dough to the prepared tray.

Grate the zucchini, then place in a mesh bag or clean cloth (I use the type of reusable mesh bag available for fruit and veg at the supermarket) and squeeze tightly to extract as much juice as possible. If you squeeze the zucchini over a jug or bowl you can use the juice to water your pot plants! Peel the sweet potato, then use the peeler to slice the sweet potato into thin ribbons.

Heat 2 tablespoons of the olive oil in a large frying pan, then gently cook the spring onions, garlic, oregano and chilli flakes for 3 minutes. Add the zucchini, lemon juice, zest and salt and continue to cook for a further 3 minutes until the zucchini has softened and reduced. Remove from the heat and allow to cool for a minute or two.

Spread the zucchini mixture evenly over the prepared dough. Scatter over the sweet potato, feta, tomatoes and seeds. Bake in the preheated oven for 25 minutes until crisp.

Before serving, tear over a handful of fresh mint and basil leaves and drizzle with the remaining oil.