Pull-Apart Christmas Tree with Basil EVOO and Sundried Tomato & Chilli Pesto



  1. Preheat the oven to 230 degrees celsius and line a large baking tray with parchment paper.
  2. Cut mozzarella sticks into 1” pieces.
  3. On a floured surface, divide pizza dough into two pieces. Stretch and roll each piece of dough into a long rectangle, then cut dough into 2” squares (you’ll need 33 squares in total).
  4. Wrap a dough square around each piece of mozzarella, forming a tightly sealed ball. Place balls seam-side down on the baking tray in the shape of a Christmas tree (they should be touching).
  5. Brush egg wash on dough balls and bake until golden 15-20 minutes.
  6. Meanwhile, whisk together melted butter, parmesan and herbs. Brush onto the baked pizza dough and finish with generous sprinkle of Basil EVOO.
  7. Serve warm with Sundried Tomato & Chilli Pesto for dipping. Enjoy!

1 comment

  • Pour chaque boule ne faites pas comme moi : enlevez l’excédent de pâte après fermeture hermétique de la boule sans quoi l’excès de pâte risque de ne pas être assez cuit et la bouchée en deviendra bourrative.


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