Looks good. What about the mozzarella didn't work with the pesto? Buttermilk sounds like an interesting addition. I may have to try it sometime, but the purist in me wants to say a good simple dough should be best. I'm having a hard time imagining spreading the dough onto parchment paper, but you look like you got better results that lots of people do with the traditional method. How does the bottom come out?
The thing is, I used too much. It killed the pesto flavor. The reason I spread the dough is because it is a very, very wet dough. I tried to take some pictures, but it was hard to see how wet it is. You can knead it, but it makes the dough contract a lot. I'll try to get a picture of the bottom and the hole structure tomorrow. The parchment paper prevents the bottom from charring as quickly, but it still gets good flavor and texture.