In a large bowl, combine the warm water, sugar, and instant yeast. Set aside to bloom 5 minutes.

Whisk in the sourdough starter, olive oil, and salt. Add 3 cups of the flour and mix until a shaggy dough.

Turn out the dough on a clean surface to knead 4-5 minutes, until a smooth and pliable dough. Add the remaining 1/3 cup flour as needed, if too sticky.

Place in a lightly greased bowl and cover to rise in a warm environment for 30 minutes.

In the meantime, preheat the oven to 400F. Line a large baking pan with parchment paper.

On a very floured surface, gently stretch out the dough to a large rectangle that’s about ¼” thick.

Evenly spread out the tomato basil pasta sauce, grated mozzarella, thinly sliced calabrese, and half of the fresh basil.

Fold the dough lengthwise three ways, like a letter. Twist in a circular shape, pinching the ends together to create a large circle. Place on the prepared pan.

Brush with an egg wash, then bake in the middle rack for 20-25 minutes, until deeply golden.

While it bakes, combine the melted butter, parmesan, and remaining chopped basil.

Once baked, brush the herby butter on top and decorate with fresh rosemary sprigs to replicate a Christmas wreath. Enjoy!