Preheat oven as high as it can go. For me, this was 525°F. Line 2 cookie sheets with parchment paper and set aside.
Roll prepared dough into two 10-inch pizzas. Set pizza dough on prepared parchment paper.
Brush a little olive oil around the edge of the dough to get a crispy crust. Spread pesto all around the dough, save 1 inch around for that crust. Top with mozzarella and zucchini.
Bake for 8-10 minutes, until crust is golden and mozzarella is bubbling.
While pizza is cooking, make the salad topping. Toss greens and peas in the dressing, massaging it in to break down the greens just slightly.
Once the pizza is done, top with the salad and serve!