Ingredients

• 125ml (1/2 cup) milk, warmed
• 7g sachet (1 teaspoon) dried yeast
• 2 tablespoons caster sugar
• 375g (2 1/2 cups) bread pizza flour
• 3 eggs
• 125g unsalted butter, chopped, at room temperature
• 1 1/2 tablespoons bought chilli garlic pesto
• 1 1/2 tablespoons bought basil pesto
• 60g (1/3 cup) semi-dried tomatoes, drained, finely chopped
• 100g (1 cup) coarsely grated mozzarella
• 40g (1/2 cup) finely grated parmesan
• Roasted cherry truss tomatoes, to serve
• Small fresh basil leaves, to serve

Chilli mayo dip

• 125g (1/2 cup) sour cream
• 65g (1/4 cup) Praise Real Whole Egg Mayonnaise
• 2 teaspoons fresh lemon juice
• 1 tablespoon bought chilli garlic pesto

Method

• Step 1 Whisk together milk, yeast and sugar in a jug. Set aside for 10 minutes or until frothy.
• Step 2 Process yeast mixture, flour, 2 eggs and a pinch of salt in a food processor until mixture just comes together. With the motor running, add butter, 1 piece at a time, until a very soft, sticky dough forms. Turn onto a lightly floured surface. Knead for 3 minutes or until smooth. Place in a greased bowl. Cover. Set aside in a warm, draught-free place to prove for 1 hour, until doubled in size.
• Step 3 Grease a large baking tray and line with baking paper. Punch down dough. Roll out on a lightly floured surface to a 30 x 40cm rectangle, with a short side closest to you. Spread the top half with chilli and garlic pesto and the bottom half with basil pesto. Sprinkle with semi-dried tomato, mozzarella and parmesan. Starting at a long side, roll up tightly to form a log. Slice into log at 2cm intervals, stopping just short of the base (don’t cut through). Carefully transfer to the prepared tray and shape into a circle, pressing the ends together to seal. Lightly grease the outside of a ramekin and place in the middle of the circle. Twist and slightly flatten each slice of dough to expose filling. Set aside in a warm, draught-free place to prove for 40 minutes, until doubled in size.
• Step 4 For dip, combine sour cream, mayonnaise and juice in a bowl. Swirl through pesto.
• Step 5 Preheat oven to 200C/180C fan forced. Whisk remaining egg. Brush over pastry. Bake for 20-25 minutes or until puffed and golden. Serve with tomatoes, basil and dip.