Preheat the oven to 425°F. Roll out the pizza dough on a baking sheet. Brush the pizza base with tomato sauce. Wash the zucchinis and tomatoes, then slice them into thin rounds, arranging them on the tomato sauce in a rosette pattern. Season with salt and pepper, drizzle with olive oil. Sprinkle with cubed mozzarella and finely chopped basil. Bake for 20 minutes and serve decorated with basil leaves and halved, pitted olives.