On floured surface, roll out pizza dough into 12-inch (30 cm) square. Spread with pesto, leaving 1/2-inch (1 cm) border. Sprinkle with Parmesan cheese. Starting at 1 long edge, roll up firmly; pinch seam to seal. Using serrated knife, cut into scant 1-inch (2.5 cm) thick slices. Place in greased 9-inch (23 cm) pie plate. Bake in centre of 425°F (220°C) oven until golden and puffed, about 20 minutes.