Mix together the flour, yeast, salt, water and milk. Combine until a clump of dough is formed.

Turn out onto a lightly floured surface and knead for 10 minutes.

Place in a lightly oiled bowl, cover and leave in a warm place for 1 hour or until doubled in size.

Knock back the dough, split into 2 (will make 2 loaves) then roll out into a thin, flat sheet.

Add the pesto and spread around, leaving a 1cm gap from the edges.

Tear, cut or grate some mozzarella and scatter on the sheet.

Roll up and then cut lengthways down the middle

Place on greaseproof paper or a lightly oiled baking tray and bake in an oven preheated to 160°C (fan electric) for 35 minutes