1 round bread loaf (boule), about 6 inches in diameter
1/2 cup pesto
8 to 9 ounces fresh mozzarella cheese, thinly sliced
1/2 cup shredded Asiago cheese
4 tablespoons (1/2 stick) unsalted butter, melted
1 clove garlic, minced
Kosher salt and freshly ground black pepper
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