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Christmas Tree Pizza

This recipe transforms refrigerated bread dough into a fun, festive Christmas tree-shaped pizza. Dough balls are arranged and baked, then topped with a creamy Alfredo-pesto sauce, mozzarella, and colorful vegetable and pepperoni 'ornaments' before finishing in the oven.
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Cook Time 15 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine Italian
Servings 6 people
Calories 2214.2 kcal

Equipment

  • 1 Large Baking Sheet
  • 1 Parchment Paper
  • 1 Small Bowl For mixing sauce
  • 1 Pastry Brush or Spoon For applying olive oil and sauce

Ingredients
  

Main

  • 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

Instructions
 

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • 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.
  • 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.
  • 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.
  • 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.
  • Transfer to a serving board. Garnish with the Parmesan and fresh basil leaves.

Notes

Ensure even spacing between dough balls initially; they will expand significantly. Flattening them after the first bake helps fuse them into a cohesive crust. The two-stage baking process ensures the base is partially cooked before adding toppings, preventing a soggy center. Brushing with olive oil adds flavor and promotes browning. Don't over-sauce; a thin layer is sufficient with the rich Alfredo/pesto mix. Get creative with 'ornaments' using other small veggie pieces or even small cheese cubes.