To make the pizza dough, whizz the flour, yeast, salt and sugar for 1 minute in a food processor. Add in the egg and butter and knead into soft dough with enough milk. Remove from bowl onto a lightly dusted surface and knead until smooth. Cover and allow proving until double in bulk. Divide into 2. Roll the first halve into a rectangular shape, spread with pesto, sprinkle with the pine nuts, cherry tomatoes, ham and shredded mozzarella. Roll tightly into a Swiss roll, cut into 2 cm discs. Place onto greased baking tray, brush with egg and sprinkle with the sesame seeds. Allow proving once again, bake for 15 to 20 minutes in a hot oven. Now take the second dough and divide into 2, roll into balls and flatten into 2 discs. Cut the obtained discs into 6 triangles, spread each one with pesto, place chopped eggplant on the widest part of the triangle and place a wedge of brie on top. Roll into croissant shapes and transfer onto a baking tray. Brush with egg wash and sprinkle with sesame seeds too if desired. Allow proving and bake for 15 to 20 minutes in a hot oven temp 180°c.