In a small bowl, combine warm water with sugar. Sprinkle yeast over and let sit until frothy.

In a mixing bowl, whisk together flour and salt until combined.

Add olive oil to the yeast mixture, then gradually mix in the flour and salt until a shaggy dough forms.

Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Shape into a ball.

Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled in size.

Toast pine nuts in a skillet over medium heat for 3-5 minutes until golden brown; allow to cool.

In a food processor, combine basil leaves, Parmesan, toasted pine nuts, and garlic. Blend while drizzling in olive oil until desired consistency is reached.

Preheat the oven to 450°F (232°C) with a baking sheet inside for an even bake.

Punch down risen dough, divide into two portions, and roll out into thin flatbreads.

Spread pesto on flatbreads, top with mozzarella, sun-dried tomatoes, and olives.

Bake for 12-15 minutes until crust is golden and cheese is bubbly.

Remove from oven, garnish with basil and red pepper flakes, slice, and serve hot.