Blend pine nuts, parmesan, garlic, basil and salt and olive oil to pesto consistency and set aside.
Roll out the pizza dough to roughly 1/2 cm thickness and cut into squares that will snugly fit a greased loaf tin.
Take one square and spoon over with pesto then sprinkle with a little grated mozzarella. Take another square and set this on top and repeat with four squares of dough. Take this and place at one end of a greased loaf tin, then repeat with your remaining squares.
Bake for roughly 20 minutes, until the crust is golden brown and the bread is cooked through.