Make pizza dough and let sit for 15 minutes. Prepare a 10-inch cast iron skillet, pie plate, or cake pan by brushing the bottom and sides with butter or oil.
On a lightly floured surface, roll and stretch the dough into a 14-inch rectangle.
Spread the entire dough with the softened cream cheese and then with a layer of pesto.
Sprinkle 1/2 cup of parmesan on only half of the dough.
Fold the side of the dough without the parmesan over the half with and lightly press the edges to seal a bit.
Cut dough into 5 pieces, lengthwise. Starting with one strip, twist it and add it to the prepared pan, starting in the middle and wrapping the twisted rope into a spiral. Continue adding all the strips the same way, pinching the ends together as you add them.
Cover and let rise in a warm place for 30 minutes. Heat oven to 375 degrees during the last 10 minutes to preheat.
Bake the loaf at 375 degrees for 15 minutes, sprinkle with the remaining parmesan and continue baking until browned, about 10 to 15 minutes more.
Let sit for about 10 minutes before serving.
*Make the dough with all white whole wheat flour or half unbleached and half whole wheat.