Preheat oven to 450F.

Line a baking sheet with parchment paper and drizzle the surface with 1 tablespoon of olive oil.

On a clean surface, roll out pizza dough into a rectangular shape, roughly 9 x 16 inches. Spread the marinara sauce evenly on the rolled out dough, leaving about a 1" border around the dough followed by dollops of the pesto. Top with 1 cup of shredded mozzarella cheese, all the shredded fontina, a few basil leaves and ⅛ cup Parmesan cheese.

Carefully, lift up the bottom edge of the dough and roll it forward into a tight cylinder. Place dough cylinder, seam side down, on a cutting board and, using a thin, sharp knife, cut cylinder crosswise into 8 equal-size slices. Nestle the slices, cut sides up on a parchment lined baking sheet. Brush 1 tablespoon olive oil onto the edges of the dough and bake until golden brown about 15-20 minutes.

In the last two minutes of baking, pull rolls out of the oven and top with extra shredded mozzarella and a light sprinkle of the remaining Parmesan cheese. Place rolls back into oven and bake until cheese melts. Remove rolls from the oven, let rest for 5 minutes and sprinkle with basil before serving.