This impressive, edible, Christmas wreath will look fantastic as a centrepiece of any Chrstmas decorated table. Perfect for Christmas gatherings thanks to it being super tasty, shareable and can be made in advance. Whilst we think it's best served warm, it is still delicious served cold.
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Preheat your Kitchen oven to 220ºc. Half your rested dough balls and shape into 4 balls of equal size.
Roll out your first ball into a base approximatelly 26 - 30cm in diameter (10 - 12").
Place it on top of a piece of parchment paper that has been gently sprinkled with coarse semolina, or pizza peel dust.
On your first base spread out pesto.
Next is the cheese
Then the tomato sauce
Add the final base over the top of the tomato sauce, stretching over the edge if possible.
Take a small container, or glass, that is around 10cm in diameter and place it in the centre of the base. Take your knife and cut a line through the bases from the container to the edge.
Rotate the base 90º and make another cut, continue until you have 4 custs.
Position your knife in between two of the cut 1/4's and repeat as before until you have 8 cuts.
Continue cutting like this until you have 16 equal segments
Twist your segments over a couple of times.
Until all of your segments have been twisted
Bake in your oven for 12 - 15 minutes. Leave to cool slightly before serving.