Add warm water to a large mixing bowl and add sugar and yeast. Stir to combine and set aside for about 5 minutes or until mixture is bubbly.

Add olive oil and stir to combine.

Add 1 cup of flour and salt. Stir to combine. Continue adding flour 1/4 cup at a time until mixture forms a dough ball and pulls away from sides of the bowl.

Place dough on a floured surface and knead 3-5 minutes adding more flour as needed. Dough should no longer be sticky.

Cover and allow to rise 30 minutes.

Punch dough down and roll into a 12 x 15 (approximate) rectangle.

Spread pesto over dough and sprinkle evenly with mozzarella cheese.

Press lightly on cheese to help it stick to the dough and pesto layers.

Using a pizza cutter or sharp knife, cut into 1 inch strips.

Fold strips in half and twist together. Place on a parchment lined baking sheet about 1 inch apart.

Preheat oven to 400 degrees.

Bake for 15-17 minutes or until golden brown.

Brush with melted butter and serve immediately or at room temperature.

Store leftovers in an airtight container in the refrigerator.