Shape the wreath: Follow steps 1-3 on the pizza dough recipe. When the dough has risen, punch the air out, and divide the dough into 30 dough balls. Mine were roughly .88 ounces each in case you wanted to use a scale. Place 10 dough balls, seam side down in a 9-inch circle, roughly 1/2 inch apart. This is because they'll rise a bit more. The second circle goes around the first with 15 dough balls. Use the remaining 5 and place them equidistant apart from each other in the shape of a star balanced on top of the first and second layer (see the picture in post). Brush the dough with a little more olive oil, cover with plastic wrap and let sit for 30 minutes. MAKE AHEAD: At this point, you can shape the wreath and pop it in the refrigerator if you'd like to bake it off later. Just allow it to come to room temperature (at least 1 1/2 hours) before baking.

Bake: Position a rack in the center of the oven and preheat the oven to 400ºF. Brush the tops of the rolls with another tablespoon of olive oil. Bake the wreath for 22-25 minutes or until cooked through and they start to develop just a hint of color. Prepare the garlic butter during the last 10 minutes of baking time.

Prepare the garlic butter: Place the garlic cloves and parsley in a food processor and pulse until the ingredients break down. Drizzle in the two tablespoons of olive oil as the machine is running. Stop and scrape down the sides. Melt the butter in a small saucepan, when the butter is hot and crackling, add in the prepared garlic mixture and let cook for 2 minutes. Add a pinch of red pepper flakes, if desired. Brush the wreath with garlic butter right when it comes out of the oven so it soaks it all up! Serve warm with a bowl of marinara placed in the center of the wreath.