1. Prepare the Crust:

1. In a small bowl, dissolve yeast and sugar in warm water; let stand for 5 minutes until frothy.
2. In a large bowl, mix flour and salt. Add yeast mixture and olive oil; knead for 8-10 minutes until smooth and elastic.
3. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
4. Punch down dough and divide into 20-24 equal balls.
5. Flatten each ball, place a small spoonful of pesto and one mozzarella pearl in the center, then pinch to seal.
6. Arrange the filled dough balls in a greased round baking pan, honeycomb-style, leaving small gaps.
7. Brush tops with beaten egg, cover, and let rise for 30 minutes.
8. Bake in a preheated oven at 180°C (350°F) for 25-30 minutes until golden brown.
9. Let cool slightly, then invert onto a plate or serve directly from pan, pulling apart to share.