Pizza Tree. With a pizza-flavored filling, for a super scenic Christmas dish that is mouth-watering!
Every year I like to spoil my family, especially my husband, on Christmas Eve by cooking things they love.
This is a beautiful idea I want to share with you.
You can prepare the pizza tree in advance.
Very simple to make, perfect for an appetizer, aperitif, or buffet, your guests will be amazed, everyone will love it, especially children.
I filled the balls with pizza flavor, with tomato sauce, mozzarella, for those who like it, you can add oregano and a bit of fresh basil, which if you have it is always good in these preparations!
The recipe is simple but, like all leavened goods, it requires a bit of patience and organization, because there is a double rise, necessary to achieve a soft and very tender result.
To make this recipe, start with the pizza dough: mix flour, dry yeast, and a bit of sugar to activate it, then add olive oil and water. Adjust with salt and knead for about ten minutes.
Let it rise until it doubles in volume and then divide the dough into 16 portions.
A tip. Once ready, just gently pull the parchment paper to move the little tree onto a cutting board or serving plate. If you want, you can trim the excess paper using scissors or a cutter.
Try it, I’m sure it will become your favorite all-edible Christmas tree!
- Difficulty: Very easy
- Cost: Very cheap
- Portions: 16 small pizzas
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients for the Pizza Tree
- 2 cups all-purpose flour
- 1 cup Manitoba flour
- 0.28 oz fresh yeast
- 1 tbsp sugar (level)
- 0.28 oz salt
- 2 tbsps olive oil
- 0.42 cup milk (room temperature)
- 0.6 cup water (room temperature)
- 10.6 oz peeled tomatoes
- 5.3 oz fiordilatte
- to taste salt
- 1 tbsp olive oil
- (oregano and basil to taste)
Tools
- Kitchen scale
- Pastry board
- Bowl
- measuring glass
- Parchment paper
- Cling film
- Baking dish
Preparation of the Pizza Tree
In a bowl, pour the flour.
Dissolve the yeast in warm water and add it to the flour along with the milk, oil, and sugar. Start kneading, then add the salt.
Once the ingredients are all combined, work the dough on the pastry board for about ten minutes.
The dough should be smooth and homogeneous.
Shape the dough into a ball, place it in a slightly greased bowl, score the dough, cover it with cling film, and a dish towel.
Let it rise for at least 4 hours in the turned-off oven with the light on.
(It should double).
The more the dough rises, the more digestible it will be, so you can knead it hours before without haste.
After the rising time, divide the dough into 16 balls and shape the tree as shown in the picture on a baking tray covered with parchment paper.
(Each ball is 1.6 oz).
Cover the balls with a dish towel for 30 min.
After the resting time, press in the center of each ball. Cover them for another 20 min.
Meanwhile, in a dish, cut the peeled tomatoes and season them with a drizzle of oil and a pinch of salt.
Cut the fiordilatte into cubes.
Season each ball with the tomato.
Bake in a preheated static oven at 428°F on the lowest shelf for 10/15 min.
Then remove the tray, add the mozzarella, and bake for another 8/10 min. on the central shelf.
Remove from the oven, let cool slightly for a few minutes, and enjoy.
Bon appétit.
Merry Christmas to all of you.
Tips
At Christmas, do you want to impress with a good recipe that is guaranteed to wow?
You can prepare it the day before, cover it well with cling film, and it will still be soft and perfect the next day as if just made.
If you have leftovers, store them in the fridge for 2/3 days in an airtight container, otherwise freeze it. I created the classic flavor, but no one stops us from enriching the small pizzas as we like best. I wish you all a Merry Christmas. Best wishes.
If you liked this recipe, click on many stars, thank you very much.
I await you in my group: https://www.facebook.com/groups/488624465780860
or on my page: https://www.facebook.com/gustoamoreefantasie
