Ingredients
Scale
- 2 pounds store-bought pizza dough (or homemade, if you prefer)
- 8 tablespoons (1 stick) unsalted butter, melted
- 6 cloves garlic, minced
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- Optional: 2 tablespoons of milk for brushing
Instructions
- Remove pizza dough from refrigerator and allow it to come to room temperature for about 30 minutes.
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or lightly grease it.
- In a small bowl, combine the melted butter, minced garlic, chopped herbs, salt, and pepper. Set aside.
- Divide the dough into approximately 28-30 equal-sized balls, about the size of a golf ball.
- Dip each ball into the garlic butter mixture, making sure it’s well-coated on all sides.
- Arrange the coated dough balls in a circle on your prepared baking sheet, forming a wreath shape. Leave a hole in the center about 4 inches wide.
- Sprinkle half the mozzarella and parmesan between the dough balls as you arrange them.
- Cover the wreath with a clean kitchen towel and let it rise in a warm place for about 30 minutes.
- After rising, brush any remaining garlic butter over the top of the dough balls.
- Sprinkle the remaining cheese over the wreath.
- If using, brush the tops with a little milk for a golden crust.
- Bake for 23-25 minutes, until the bread is golden brown and cooked through.
- Allow to cool for 5 minutes before serving.
- For presentation, you can place a small bowl of extra marinara or ranch dip in the center hole of the wreath.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
