Puree the basil, oregano, garlic and pine nuts in a food processor. Add the cheese and salt, mix. Stir in the oil.
Sprinkle a little flour onto a sheet of baking paper. Roll out the dough into an oval around 5 mm thick, place on a baking tray. Spread ¾ of the pesto onto the dough, scatter over the sesame seeds and lemon zest, set aside the rest of the pesto. Combine the potatoes with the oil and salt, place on the pizza.
Approx. 20 mins. on the bottom shelf of an oven preheated to 240°C. Arrange the cheese on top of the pizza, bake for a further 5 mins. Drizzle over the remaining pesto and scatter over some micro greens.