Wash 1/2 bunch of basil, shake dry and chop finely. Wash the wild garlic, shake dry and chop finely. Peel and chop garlic. Grate 30 g Parmesan finely. Put chopped basil, wild garlic and garlic into a tall mixing bowl and puree, add olive oil slowly.
Fold in Parmesan cheese last. Season to taste with salt and pepper.
Clean and wash the zucchini and cut them into slices at an angle. Mix sour cream and wild garlic pesto. Drain the mozzarella, place it between kitchen paper, squeeze it lightly and tear it up. Unroll the pizza dough and place on a baking tray with baking paper.
Spread the dough with wild garlic sour cream and spread the zucchini on top. Add the mozzarella. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 18-20 minutes.
In the meantime dab the meat dry and cut into strips. Season with salt and pepper. Heat oil in a pan. Fry the steak strips for approx. 3 minutes, turning them over, and take them out of the pan. Slice 20 g Parmesan cheese.
Wash 4 stems of basil, shake dry and pluck leaves. Remove pizza from the oven. Spread steak strips and parmesan cheese on the pizza. Sprinkle with basil and serve immediately.