Source The English Kitchen
|1/2 cup, soaked in oil, drained then chopped||sun dried tomatoes|
|100g ball, torn||buffalo mozzarella|
|1/2 cup||fresh basil pesto|
|1 batch||pizza dough|
1. Pre-heat the oven to 200*C/400*F. Line a flat baking sheet with parchment paper and set aside.
2. Roll out your pizza dough to a rectangle, measuring about 10 by 16 inches. Spread this with the pesto to within 1/2 inch of the edge all around. Scatter the torn mozzarella over and the chopped sun dried tomatoes. Roll up tightly as if for a jelly roll.
3. Place onto the baking sheet and shape into a rough circle, folding the ends to fit together. Slash into 8 equal pieces around the edge, almost all the way through from the top down, but leaving joined at the inner edge. Fan out. Brush with some of the beaten egg.
4. Bake for 25 to 30 minutes, or until nicely browned and the cheese is melted and bubbling.
5. Serve warm.