Ingredients
1 refrigerated pizza dough thin crust
1 cup pesto
8 oz fresh mozzarella, grated
3 tablespoons olive oil
¼ cup grated parmesan
½ teaspoon red pepper flakes
Fresh basil for garnish
1 cup marinara for dipping
Instructions
1. Preheat oven to 400 degrees, then flip a baking pan over and line it with parchment. Set aside.
2. Unroll the pizza dough and cut it into a tree shape with a sharp knife. Remove the two side pieces and set them side-by-side on the waiting parchment. Pinch together the edges to form a tree shape and stretch gently as needed so it becomes roughly the same size as the original dough tree.
3. In a medium bowl, combine the pesto and grated mozzarella and stir well. Spread the mixture all over the pinched-together dough tree, from edge-to-edge.
4. Take the original dough tree (still on its packaged parchment) and flip it on top of the pesto tree. Carefully peel off the parchment, then gently pinch together the edges to seal the tree.
5. Using a sharp knife, cut 1-inch slices on both sides of the tree, bringing the cuts to within 1-inch of the center of the tree.
6. Carefully lift and twist each “branch” to expose the pesto mixture.
7. Place baking sheet in the oven and bake for 10-12 minutes, or until the dough is golden and the pesto mixture is bubbly.
8. Remove the baking sheet from the oven and brush the tree with olive oil, then sprinkle with grated parmesan, red pepper flakes, and fresh basil, then serve with marinara for dipping!
Notes
It is recommended to use a sharp chef’s knife to cut the dough instead of a pizza cutter for easier and more precise cuts.
While a flatbread-style pizza dough was used, regular, canned, or homemade pizza dough can be substituted; just adjust the baking time as needed.
If using a thicker dough, consider lowering the initial baking temperature to 375°F to ensure even cooking without burning the outside.
Both homemade and store-bought pesto are suitable. If using store-bought, it’s recommended to drain off excess oil before mixing with the cheese.
Fresh mozzarella is preferred for its milder flavor that balances the saltiness of the pesto, but regular mozzarella is a fine substitute.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: American, Italian, Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 196
- Sugar: 3
- Sodium: 516
- Fat: 13
- Saturated Fat: 4
- Unsaturated Fat: 8.5
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 1
- Protein: 7
- Cholesterol: 14