All-Purpose Flour	g
Milk	ml
Olive Oil	ml
Active Dry Yeast	g
Sugar	tsp
Kosher Salt	tsp
Basil Pesto

1. Mix the yeast with the warm milk and sugar in a large bowl and mix it with a fork until it has completely dissolved.
2. Add in the flour, oil and salt. Knead until you get a smooth dough. You can also do all the mixing and kneading in your stand mixer with the dough hook attachment.
3. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1.5 hours.
4. Preheat the oven to 180 ºC.
5. On a lightly floured surface, roll out the dough with a rolling pin to a rectangle (40x20cm).
6. Start spreading the pesto on top of the rolled dough, but leave some space on the edge. If you also want mozzarella, put it now on top.
7. Roll the rectangle lengthwise to a roll.
8. Transfer the dough to the prepared baking sheet.
9. Cut the dough in to half, lengthwise and turn both with the cut side up. Then start braiding them.
10. Brush the top with a little olive oil.
11. Transfer to the oven and bake 30 minutes or until the crust is golden brown

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