Add all ingredients into a standing mixer bowl, mix to incorporate and then knead for 10 minutes. Form dough into a ball and place in a greased bowl. Cover bowl tightly and leave until the dough rises double its size, in a warm and draft free place. Depending on the temperature of your kitchen, it might take 50 minutes to 1 ½ hour.
Place dough on a lightly floured working surface. Lightly press and roll into a 11 inch (28 cm) square.
Spread pesto evenly on top, followed by shredded mozzarella. Roll dough into a log and cut into 9 equal pieces. Place them in a buttered 8 inch (20 cm) square pan. Cover with a kitchen cloth and leave for them to puff up a bit, around 20 minutes.
Bake in a preheated oven at 350ºF (175ºC), no fan, upper and lower heat, on the lower ⅔ rack, for 25 minutes or until golden brown and fully cooked.