Preheat the oven to 220°C with circulating air and top heat.
Mix all the ingredients for the pizza dough in a bowl and place in the refrigerator for 15 minutes. This makes the dough easier to shape.
For the topping, puree the garlic, olive oil, parsley, zucchini, cumin and salt in a food procesor. If all the ingredients don't fit in the food processor at once, then simply puree in two steps.
Line a baking sheet with baking paper and dust with oatmeal. Divide the pizza dough into two portions and place them next to each other on the baking sheet with floured hands in an oval shape. A rolling pin can also be used for this. Brush the surface with a little olive oil, then bake for 10 minutes until the dough is lightly browned.
Take the dough out of the oven and switch to 220°C top and bottom heat. Brush the pizzas with the herb topping. Open two eggs at a time and carefully slide them onto the surface of the pizzas. Bake for another 7-8 minutes, until the eggs have the desired consistency. Serve with rocket - leaving the eggs free - and serve immediately.