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 12x15-inch (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°F.
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.