Christmas Tree Mini Pizza Recipe

I made Mini Christmas Tree Pizzas that vanished faster than cookies at a school bake sale, you’re going to want to see why.

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I’m obsessed with Mini Christmas Tree Pizzas because they’re ridiculous little bites of joy. I love how flaky refrigerated pizza dough cradles molten shredded mozzarella cheese and bright ornaments that pop when you bite them.

Pizza Sauce Homemade makes everything taste like it actually matters, not some sad store jar. Kids and messy adults both lose their minds at the first pull apart.

But it’s not about being cute, it’s about the cheese stretch, the tang, the crunched edges. I make these for every winter party.

Instant crowd pacifier. Total snack flex.

I want one right now, seriously so badly.

Ingredients

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Pizza dough: chewy base that gets golden and holds all the toppings, it’s the main comfort.
Cornmeal or flour: keeps the crust from sticking, plus gives a tiny pleasant grit.
Pizza sauce: tangy tomato backbone, it’s familiar and saucy without stealing the show.
Basil pesto: bright, herbal kick if you want extra green and more savory depth.
Mozzarella: melty, stretchy cheese that makes every bite fun and totally addictive.
Parmesan: salty sharpness sprinkled on top, basically a flavor booster in small doses.
Cherry tomatoes: little pops of sweetness and juiciness, they look cute as ornaments.
Pepperoni: savory, slightly spicy protein that crisps at the edges and adds umami.
Olives: briny bite if you like salty contrast, you can leave them out.
Basil or spinach: fresh herbiness, it’s a nice green finish and looks festive.
Olive oil: brushed on edges for shine and a light crispy edge.
Salt and pepper: simple seasoning that wakes everything up, don’t skip a pinch.

Ingredient Quantities

1 lb refrigerated pizza dough (about one standard ball)

1 tablespoon cornmeal or all purpose flour for dusting

1/2 cup pizza sauce or marinara

1/4 cup basil pesto (optional, for extra green flavor)

1 1/2 cups shredded mozzarella cheese (about 6 oz)

1/4 cup grated Parmesan cheese

8 to 12 cherry tomatoes, halved (for “ornaments”)

24 mini pepperoni slices or regular pepperoni cut into quarters

1/4 cup black or green olives, sliced (optional)

Fresh basil leaves or baby spinach, a small handful for garnish

1 tablespoon olive oil, for brushing edges

Pinch of salt and freshly ground black pepper

How to Make this

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1. Preheat oven to 425°F and place a baking sheet or pizza stone in the oven to heat while you work, this helps make the crust crisper.

2. Lightly dust a clean surface with cornmeal or flour and roll out the refrigerated pizza dough to about 1/4 inch thick; if it springs back just let it rest 5 minutes then roll again.

3. Cut the dough into small triangle shapes for trees, roughly 3 to 4 inches tall, using a knife or pizza cutter; save and reroll scraps to make more trees, and cut a small rectangle from scraps for each trunk.

4. Transfer the little trees to a piece of parchment on a baking sheet (or onto the preheated stone using a peel) leaving a little space between them.

5. Spread a thin layer of pizza sauce on each tree, or use a mix of sauce and basil pesto for extra green flavor, don’t overload or it will get soggy.

6. Sprinkle shredded mozzarella and a little grated Parmesan on top of each tree, pressing the cheese down so it melts into the edges.

7. Decorate with halved cherry tomatoes, mini pepperoni or quartered pepperoni for ornaments, and sliced olives if using; tuck the small dough rectangle at the base as the trunk and brush exposed dough edges with olive oil and a pinch of salt and pepper.

8. Bake in the preheated oven 10 to 15 minutes, until the edges are golden and cheese is bubbly, ovens vary so keep an eye on them after 8 minutes.

9. Let cool a couple minutes, then garnish with fresh basil leaves or baby spinach, serve warm and enjoy, they go fast so make extra.

Equipment Needed

1. Oven and preheated baking sheet or pizza stone (gets the crust crispier)
2. Rolling pin (or a clean bottle will do if you dont have one)
3. Knife or pizza cutter for trimming the trees
4. Cutting board or clean work surface dusted with cornmeal or flour
5. Parchment paper (for easy transfer and cleanup)
6. Baking sheet or pizza peel to move pies into the hot oven
7. Small bowls and spoons for sauce and pesto mixing/spreading
8. Cheese grater (if shredding mozzarella) or measuring cup of pre-shredded cheese
9. Pastry brush or small spoon to brush edges with olive oil
10. Spatula or tongs to remove finished trees from the sheet and serve

FAQ

Q: Can I make the dough ahead of time or use store bought?

A: Yes, you can use store bought refrigerated dough to save time, or make dough the day before and keep it in the fridge. Let it sit at room temp 20 to 30 minutes before shaping so it stretches easier.

Q: How do I stop the edges from burning while the cheese melts?

A: Brush the edges with a little olive oil and put the tray on the middle rack. If the edges brown too fast, move the pan lower or tent loosely with foil for the last few minutes. That keeps crust from getting too dark while toppings finish.

Q: Can I swap toppings for dietary needs or picky eaters?

A: Totally. Use turkey pepperoni or omit it for vegetarian. Swap shredded mozzarella for a plant based cheese if needed, and you can use sliced bell peppers or roasted veggies instead of olives. Just slice toppings thin so everything cooks evenly.

Q: What if my dough springs back and is hard to shape into trees?

A: Let the dough rest 10 minutes after stretching and try again, that relaxes the gluten. You can also roll it gently with a floured rolling pin, don't overwork it or it gets tough.

Q: How do I keep the mini pizzas from sticking to the pan?

A: Dust the baking sheet with cornmeal or flour, or use parchment paper or a silicone mat. Cornmeal gives a little crunchy texture on the bottom which is nice.

Q: Can I assemble these ahead and bake later?

A: You can assemble and refrigerate up to 4 hours before baking. For longer storage freeze the assembled pizzas on a tray until firm, then stack with parchment between. Bake from frozen but add a few extra minutes to the time.

Q: Any tips to make them look more festive?

A: Use halved cherry tomatoes and small pepperoni for ornaments, a small piece of bell pepper as a tree trunk, and a sprinkle of Parmesan for "snow". Finish with fresh basil or baby spinach leaves for a bright green look.

Christmas Tree Mini Pizza Recipe Substitutions and Variations

1 lb refrigerated pizza dough: swap with store bought naan or pita for an easy base, or use refrigerated biscuit or crescent roll dough for smaller, flakier trees — they puff up nice (watch baking time).
1/2 cup pizza sauce: use basil pesto for extra green flavor or a garlic olive oil spread if you want something lighter; jarred Alfredo or béchamel works too for a creamy twist.
1 1/2 cups shredded mozzarella: swap with provolone, fontina, or a mix of mozzarella and mild cheddar if you like sharper taste; fresh mozzarella balls work but release more moisture so blot them first.
24 mini pepperoni slices: use thin salami, prosciutto torn into pieces, or a plant based pepperoni for vegetarian option; you can also use roasted red pepper strips as a non cured alternative.

Pro Tips

1. Let the dough rest if it fights you when rolling, seriously dont keep forcing it or it’ll snap back; 5 to 10 minutes covered with a towel and it’ll stretch way easier and puff better in the oven.
2. Preheat your baking sheet or stone at the full temp, then slide the trees on parchment so the bottoms crisp up quick; if you dont have a stone, heat the sheet and you still get better crunch than starting cold.
3. Go light with the sauce and heavier on cheese right at the edges so toppings dont make the middle soggy, but tuck a little extra cheese under the “branches” so it melts and seals the shape.
4. Watch closely from 8 minutes on and rotate the pan once if needed, ovens run crazy; take them out when the edges are golden and cheese is bubbly because overbaked trees get dry fast.

Christmas Tree Mini Pizza Recipe

Recipe by Francis Mead

0.0 from 0 votes

I made Mini Christmas Tree Pizzas that vanished faster than cookies at a school bake sale, you're going to want to see why.

Servings

servings

Calories

332

kcal

Equipment: 1. Oven and preheated baking sheet or pizza stone (gets the crust crispier)
2. Rolling pin (or a clean bottle will do if you dont have one)
3. Knife or pizza cutter for trimming the trees
4. Cutting board or clean work surface dusted with cornmeal or flour
5. Parchment paper (for easy transfer and cleanup)
6. Baking sheet or pizza peel to move pies into the hot oven
7. Small bowls and spoons for sauce and pesto mixing/spreading
8. Cheese grater (if shredding mozzarella) or measuring cup of pre-shredded cheese
9. Pastry brush or small spoon to brush edges with olive oil
10. Spatula or tongs to remove finished trees from the sheet and serve

Ingredients

1 lb refrigerated pizza dough (about one standard ball)
1 tablespoon cornmeal or all purpose flour for dusting
1/2 cup pizza sauce or marinara
1/4 cup basil pesto (optional, for extra green flavor)
1 1/2 cups shredded mozzarella cheese (about 6 oz)
1/4 cup grated Parmesan cheese
8 to 12 cherry tomatoes, halved (for "ornaments")
24 mini pepperoni slices or regular pepperoni cut into quarters
1/4 cup black or green olives, sliced (optional)
Fresh basil leaves or baby spinach, a small handful for garnish
1 tablespoon olive oil, for brushing edges
Pinch of salt and freshly ground black pepper

Directions

Preheat oven to 425°F and place a baking sheet or pizza stone in the oven to heat while you work, this helps make the crust crisper.
Lightly dust a clean surface with cornmeal or flour and roll out the refrigerated pizza dough to about 1/4 inch thick; if it springs back just let it rest 5 minutes then roll again.
Cut the dough into small triangle shapes for trees, roughly 3 to 4 inches tall, using a knife or pizza cutter; save and reroll scraps to make more trees, and cut a small rectangle from scraps for each trunk.
Transfer the little trees to a piece of parchment on a baking sheet (or onto the preheated stone using a peel) leaving a little space between them.
Spread a thin layer of pizza sauce on each tree, or use a mix of sauce and basil pesto for extra green flavor, don't overload or it will get soggy.
Sprinkle shredded mozzarella and a little grated Parmesan on top of each tree, pressing the cheese down so it melts into the edges.
Decorate with halved cherry tomatoes, mini pepperoni or quartered pepperoni for ornaments, and sliced olives if using; tuck the small dough rectangle at the base as the trunk and brush exposed dough edges with olive oil and a pinch of salt and pepper.
Bake in the preheated oven 10 to 15 minutes, until the edges are golden and cheese is bubbly, ovens vary so keep an eye on them after 8 minutes.
Let cool a couple minutes, then garnish with fresh basil leaves or baby spinach, serve warm and enjoy, they go fast so make extra.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.