- Combine flour, yeast, sugar, salt and one-quarter the Parmesan in a bowl. Add water and oil, mix to form a soft dough, adding more water if necessary. Turn out onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
- Roll dough into a 40cm x 30cm rectangle. Sprinkle another quarter of Parmesan over dough, top with ham. Combine Ricotta and pesto and spread over ham, top with vegetables and remaining half of Parmesan. Roll up to enclose filling.
- Cut into 12 rounds and place onto a baking paper lined oven tray. Bake at 200°C for 15 minutes, until cooked and golden.