Snowflake Bread with Pesto and Cheese

Ingredients:

• 2 balls of pizza dough, 450g each
• 1 cup prepared pesto
• 1 tbsp. grated mozzarella
• 1/4 cup grated Parmesan cheese, plus extra for sprinkling
• 1 large egg
• 2 tbsp. milk or heavy cream
• Sea salt flakes, for sprinkling

Preparation:

1. Preheat oven to 190°C and line a baking sheet with parchment paper.
2. In a medium bowl, combine the pesto, mozzarella, and 1/4 cup Parmesan cheese. Divide the dough into 4 equal pieces. On a floured work surface, form the dough into balls. Roll one ball into a 25 cm (10 in) circle and place it on the prepared baking sheet.
3. Spread a third of the filling on the dough, leaving a 2.5 cm border. Add two more layers of rolled dough circles and filling, finishing with a fourth circle of dough on top.
4. Mark the center of the dough by placing a small glass (5 cm in diameter) in the center. Using a very sharp knife, make 4 cuts in the dough at the 12, 3, 6, and 9 o'clock positions to create 4 quarters joined at the center where the glass rests. Cut each quarter to create 8 equal-sized wedges, then cut each wedge again to create 16 equal-sized wedges joined at the center.
5. Lift a pair of wedges and twist them twice in opposite directions. Twist them together and return them to the baking sheet. Repeat with the remaining pairs of wedges.
6. Cover the dough with oiled plastic wrap and let it rise in a warm place until doubled in size, about 45 minutes.
7. In a small bowl, whisk together the egg and milk. Brush the dough with the beaten egg and sprinkle lightly with grated Parmesan and sea salt, if using. Bake until the bread is puffy and golden brown, 25-30 minutes. Cool on a wire rack for 15 minutes and serve.