Preheat your oven and pizza stone to 500°F for at least 15 minutes.
Place one of your dough balls on a piece of parchment paper and gently press into a large circle with lightly oiled fingers. Start from the middle and press out to the sides. It should feel like you're pressing all the air to the edges of the dough. The dough will be very elastic at first but will relax as your keep pressing it. The dough will rise about double in the oven, so press it out to about half your desired thickness.
Lightly brush the dough with olive oil (especially the edges), then add the creamy basil pesto, cheese, zucchini, shallot, and broccolini.
Slide the pizza onto the preheated baking stone and then bake the pesto pizza for 5-7 minutes. Then switch the oven to broil on high for 2-4 minutes or until the crust is golden brown and the cheese is bubbly.
Remove from the oven, top with fresh arugula, and enjoy!!