Preheat the oven to 200°C. Set aside a quarter of the basil, half the rocket, a third of the pine nuts, and half of the parmesan.
Process the rest of the basil, rocket, pine nuts and parmesan with garlic, lemon juice and 2 tbsp olive oil. If you're not getting a nice consistency, add a bit more oil and/or lemon juice.
Place bases on trays and spread pesto thinly over the bases. Set aside remaining pesto.
Add slices of zucchini and chunks of broccolini, dividing evenly between pizzas. Top with extra pine nuts and mozzarella cheese. Season to taste.
Bake in the oven for 10–15 minutes until cheese is melted and the edges of the broccolini florets are just starting to brown.
Sprinkle with remaining basil, rocket and parmesan, and dollop on remaining pesto. Add a bit of lemon juice and feta if you fancy.
Steam broccolini in the microwave for 1 minute (it doesn't tend to cook quite enough in the oven so this gets things started). Just add a little water to the bottom of a microwave container with the broccolini and open the vent in the lid.