Christmas Tree Pizza
This Christmas Tree Pizza recipe turns a simple homemade pizza into something festive without needing a special tin. Shape the dough into a broad tree, add a little trunk and let green pepper strips, tomato halves and a yellow pepper star do the decorating. It is a lovely job for small helpers once the dough is on the tray.
For a hot South African Christmas, serve it with a cold cucumber salad and watermelon wedges rather than a heavy spread. The dough needs only one rise, and the pizza bakes quickly in a hot oven. Get the toppings ready while it rises, then bake just before lunch so the edges are crisp and the cheese is still soft and stretchy.
Ingredients
For the dough
For the topping
Instructions
- 1Mix the flour, yeast, sugar and salt in a large bowl. Add the lukewarm water and olive oil, then stir until a rough dough forms. The water should feel gently warm, not hot.
- 2Knead on a lightly floured surface for 8–10 minutes until smooth and elastic. If very sticky, dust with a little extra flour rather than adding a large handful.
- 3Return the dough to the bowl, cover and leave for 35–45 minutes, or until roughly doubled in size. On a hot day, keep it out of direct sunlight and check it early.
- 4While the dough rises, heat the oven to 230°C, or 210°C fan. Line a large, shallow baking tray with baking paper rated for that temperature. Pat the cut tomatoes dry. Cut a small star from the yellow pepper and dice any remaining yellow pepper.
- 5Knock back the dough and pinch off a walnut-sized piece for the trunk. On a lightly floured surface, roll and gently stretch the remaining dough into a triangle about 30 cm tall and 26 cm wide at its base, approximately 5 mm thick.
- 6Transfer the triangle to the tray. Flatten the reserved dough into a short trunk and press it firmly onto the centre of the bottom edge, overlapping the join slightly. Pinch the join closed. If needed, make three shallow notches along each sloping side to suggest branches.
- 7Spread the pizza sauce over the dough, leaving a 1 cm border, and scatter over the mozzarella. Arrange green pepper strips in loose rows like garlands, then add the tomatoes, olives and diced yellow pepper as decorations. Place the pepper star near the tip and sprinkle with origanum.
- 8Bake on the lower-middle shelf for 15–18 minutes, until the cheese is bubbling, the edges are golden and the underside is firm and browned. Lift an edge carefully with a spatula to check; give it a few more minutes if the centre is still soft underneath.
- 9Rest on the tray for 2 minutes, then slide onto a board. Cut into wedges or strips and serve warm.
Nutrition (per serving)
- Calories
- 460 kcal
- Carbohydrates
- 62 g
- Protein
- 20 g
- Fat
- 14 g
- Saturated fat
- 6 g
- Sugar
- 5 g
- Fibre
- 4 g
- Sodium
- 650 mg
- Cholesterol
- 30 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Measure the tree against your tray before shaping it. A broad, simple triangle bakes more evenly than a tree with long, narrow branches.
- Keep the toppings light and pat watery vegetables dry so the centre cooks through without becoming soggy.
- Grate the cheese and prepare the vegetables ahead, then refrigerate them in separate covered containers until you are ready to decorate.
- Refrigerate leftovers within 2 hours, or within 1 hour if the temperature is above 32°C. Eat within 3 days and reheat until hot throughout.
Frequently asked questions
Can I use ready-made bread dough?
Yes. Use approximately 500 g plain bread or pizza dough. If chilled, let it soften at room temperature until easy to stretch, then shape and top it as directed. Follow any proving instructions on the packaging.
Can I make the dough the day before?
Yes. After kneading, place it in a lightly oiled, covered container with room to expand and refrigerate overnight instead of giving it the warm rise. Take it out about 45–60 minutes before shaping. It should be puffy and pliable; allow a little longer if it is still tight.
How many people does this pizza feed?
It serves 4 as a light main meal with salad, or about 6 as part of a larger Christmas spread. For bigger appetites, make two pizzas and bake them separately for a crisp base.
