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Christmas pizza - Image 3

Festive Christmas Wreath Pizza

A show-stopping, easy-to-make pizza shaped like a Christmas wreath, loaded with festive red and green toppings. Perfect for a casual holiday meal or party centerpiece.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pizza dough store-bought or homemade, at room temperature
  • 1/2 cup pizza sauce or high-quality marinara
  • 2 cups low-moisture mozzarella cheese shredded
  • 1/2 cup fresh mozzarella pearls (ciliegine) or small balls, for garnish
  • 1 cup cherry tomatoes halved
  • 1 cup fresh basil leaves plus more for garnish
  • 1/2 cup pesto store-bought or homemade
  • 2 tbsp extra virgin olive oil plus more for brushing
  • 1/4 cup grated Parmesan cheese for finishing
  • 1 tsp flaky sea salt such as Maldon

Equipment

  • Pizza stone or large inverted baking sheet
  • Parchment paper
  • Kitchen shears
  • Pastry brush

Method
 

  1. Preheat your oven to 475°F (245°C) with a pizza stone or inverted baking sheet placed on the middle rack. On a lightly floured surface, stretch the room-temperature dough into a large circle, about 14 inches in diameter. Transfer the dough to a piece of parchment paper.
  2. Using a small bowl or round cutter (about 4-5 inches), press gently into the center of the dough to mark a circle. Do not cut through. Using kitchen shears, cut from the outer edge to the inner marked circle, creating 16 equal strips. This is the base of your wreath.
  3. Twist each strip 2-3 times. Then, carefully lift the outer end of each strip and tuck it under the inner edge of the adjacent strip to form a connected wreath shape. Brush the entire surface lightly with olive oil. This creates a beautiful, braided look and helps it crisp.
  4. Spread the pizza sauce in a ring around the center of the wreath, avoiding the twisted 'branches.' Sprinkle the shredded mozzarella evenly over the sauce. Artfully arrange the cherry tomato halves (red) and small mozzarella pearls (white) in a festive pattern.
  5. Slide the pizza (on the parchment) onto the preheated stone or baking sheet. Bake for 16-18 minutes, or until the crust is deeply golden and the cheese is bubbly and slightly spotted. Rotate halfway through for even cooking.
  6. Immediately upon removing from the oven, dollop teaspoons of pesto (green) around the wreath. Scatter fresh basil leaves. Finish with a sprinkle of grated Parmesan and flaky sea salt. Let cool for 3-4 minutes before slicing into wedges and serving.

Notes

Chef's Tips:
• Room temperature dough is non-negotiable for easy stretching. If cold, let it sit on the counter for 60-90 minutes.
• For a crispier crust, preheat your stone/pan for a full 45-60 minutes.
• Serve with a simple arugula salad dressed with lemon vinaigrette to cut the richness.
Food Safety:
• Ensure pizza reaches an internal temperature of 165°F (74°C) in the center, especially if adding meat toppings.
• Do not leave pizza at room temperature for more than 2 hours.