1 package (1/4 ounce) active dry yeast
1/4 cup warm (110° to 115°) water
3/4 cup hot (110° to 115°) 2% milk
1 big room temperature egg
1/4 cup softened butter
2 teaspoons sugar
1 teaspoon sea salt
3 14 to 3 34 cup universal flour
1/2 cup pesto (prepared basil)
6 tbsp grated Parmesan cheese (divided)
1/4 cup pesto with sun-dried tomatoes
2 teaspoons melted butter
Optional: Parmesan cheese, basil pesto, shredded fresh basil, and marinara sauce
Directions
Dissolve yeast in warm water in a small basin. In a large mixing bowl, whisk together the milk, egg, butter, sugar, salt, yeast mixture, and 2 cups flour on medium speed until smooth. Stir in enough leftover flour to make a soft (sticky) dough.
Turn the dough out onto a floured surface and knead for 6-8 minutes, or until smooth and elastic. Place in an oiled mixing bowl and turn once to grease the top. Cover and set aside in a warm area to rise for 1 hour.
Knead the dough. Turn out onto a lightly floured surface and cut into 4 pieces. Make a 12-inch circle out of each. 1 circle should be placed on a greased 14-inch pizza pan. Spread half of the basil pesto to within 1/2 inch of the edge; top with 2 tablespoons Parmesan. Spread the second circle of dough with sun-dried tomato pesto and top with 2 tablespoons Parmesan. Top with the third circle of dough, the remaining basil pesto, and the remaining 2 tablespoons Parmesan; finish with the remaining dough.
Place a 2-1/2-inch round cutter in the center of the circle (do not press down). Make 16 evenly spaced cuts from the circular cutter to the edge of the dough, making a starburst. Remove the cutter; hold two adjacent strips and rotate outward twice. Pinch the two ends together. Rep with the remaining strips.
Cover with a kitchen towel and set aside in a warm area to rise for about 30 minutes, or until almost doubled. Preheat the oven to 375 degrees Fahrenheit. Bake for 18-22 minutes, or until golden brown. Remove from oven and brush with melted butter, avoiding areas with visible pesto. Allow to cool completely on a wire rack. Before serving, top with more cheese and basil if preferred; serve with pesto or marinara.
