Four-Flavor Pizza

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One 5-ounce store-bought thin pizza crust

1 tablespoon extra-virgin olive oil, plus more for drizzling 

Kosher salt and freshly cracked black pepper 

3/4 cup shredded cooked chicken (about 3 ounces) 

2 tablespoons store-bought basil pesto 

Four to six 1-ounce slices low-moisture part-skim mozzarella 

1/2 small zucchini, thinly sliced into 18 to 20 rounds on a mandoline  

1 tablespoon grated Parmesan 

1/2 cup pizza sauce 

2 button mushrooms, thinly sliced, stems removed for another use 

2 ounces fresh goat cheese  

6 slices pepperoni 

Fresh basil leaves, for garnish