Preheat oven to 500ºF. And line a large baking sheet with parchment paper. Sprinkle with cornmeal.
Set up a colander in your sink. In a medium saucepan, bring at least 3 inches of water to a boil. Blanch the basil in the boiling water for about 15 seconds. Drain water and blanched basil in colander, and immediately rinse with cold water until basil is cool. Squeeze out water. You’ll have about 1/2 cup basil.
Place the basil in a food processor or blender with 1/4 cup olive oil, 1/2 cup grated parmesan cheese, garlic, and pine nuts. Blend until the pesto is broken down and textured as you wish, adding a tablespoon of water if needed. Remove from the processor or blender and place in a small bowl. Stir in 1/4 cup olive oil and set aside.
Wash and dry the zucchini, cut off the ends, and shave it lengthwise with a vegetable peeler or mandoline. Place the zucchini ribbons in a small bowl, and toss with lemon juice, olive oil, sea salt, and chile flakes.
Roll or hand-spread the pizza dough ball into the shape you like. The crust should be very thin, about 1/4 inch.
Leaving a 1/2-inch perimeter of dough at the edge, spread the pesto in a thin even layer (you'll have some pesto leftover—save for pasta or more pizza!).
Top with zucchini ribbons, shelled peas, and crumbled feta. Sprinkle with lemon zest, and add a final drizzle of olive oil.
Bake for 12-15 minutes, depending on desired level of crust crispness.
Just before serving, top with fresh basil and an extra sprinkle of parmesan cheese. Serve immediately.