Christmas Tree Pizza

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  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 6 to 8 servings
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Ingredients

Two 11-ounce cans refrigerated bread dough

2 tablespoons olive oil 

2 teaspoons Italian seasoning

1/4 cup store-bought Alfredo sauce

1 tablespoon jarred pesto 

1 cup shredded mozzarella cheese 

1/2 small green bell pepper, sliced 

1/4 cup halved cherry tomatoes 

2 tablespoons mini pepperoni slices 

2 tablespoons grated Parmesan cheese 

4 fresh basil leaves, sliced thin 

Directions

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Divide the dough into 23 pieces. Roll each piece into a small ball. To make a tree shape: Arrange a row of 6 balls of dough on the prepared baking sheet, then a row of 5 balls on top of that, a row of 4 balls on top of that, then 3, then 2 and then 1. Be sure to leave a little room between each of the dough balls--maybe 1/4 to 1/2 inch--as they will expand as they bake.
  3. Cut each of the 2 remaining balls in half to create 4 pieces. Place those cut-side down at the base of the tree in 2 rows of 2 to create a trunk for the tree.
  4. Using your hand or a rolling pin, flatten the dough until the rolls are just touching. Brush the tops of the dough with half of the olive oil and sprinkle with 1 1/2 teaspoons of the Italian seasoning. Bake for 10 minutes. While the tree is in the oven, mix the Alfredo and pesto in a small bowl and set aside.
  5. Remove the baking sheet from the oven and brush the dough again with the other half of the olive oil. Use a spoon or a spatula to spread the sauce mixture over the tree, leaving a 1/2-inch gap around the edge. Sprinkle the mozzarella over top of the sauce. Decorate the tree by creating a garland with the bell pepper and ornaments with the tomatoes and pepperoni. Sprinkle the remaining 1/2 teaspoon Italian seasoning over on the tree trunk. Bake until the cheese is melted and the crust is golden, an additional 15 minutes.
  6. Transfer to a serving board. Garnish with the Parmesan and fresh basil leaves.