Christmas Pizza (Wreath & Snowman, Festive, 35 Minutes)

Easy party pizza that doubles as Christmas finger food for buffets, brunch, and movie nights

Bake a red-and-green showstopper, golden crust, melty cheese, and holiday shapes that make your table look catered (with zero stress).

Why You’ll Love It

• Fast & flexible: Uses store-bought dough or focaccia dough for Christmas Menu Ideas in ~35 minutes.
• Party-perfect: Cut into bites for Christmas Finger Foods and Christmas Buffet grazing.
• On-theme visuals: Wreath and Snowman Pizza layouts plus a focaccia art option for Christmas Focaccia.
• Kid-friendly decorating: Simple color palette (red peppers, pesto, basil) = easy Christmas Pizza Ideas.
• Make-ahead friendly: Par-bake crusts, then top and bake at party time.

Ingredients (Notes Only)

Dough & Sauce

• 1 lb refrigerated pizza dough or focaccia dough (wreath holds shape best with pizza dough).
• Olive oil + garlic for brushing; jarred pesto and pizza sauce for festive red/green.
• Shredded low-moisture mozzarella + grated Parmesan (mozz melts, Parm browns).

Toppings (mix & match)

• Red: roasted red peppers, cherry tomatoes, pepperoni (optional), red onion.
• Green: baby spinach, basil leaves, broccoli florets (blanched), pesto drizzle.
• Accents: black olives (buttons/eyes for snowman), corn for “stars,” mini mozzarella pearls.

Protein (optional)

• Sliced cooked sausage (cook to 160°F/71°C), rotisserie chicken (reheat/finish to 165°F/74°C), or prosciutto after baking.

Step-by-Step Instructions

1. Heat & prep: Preheat oven to 475°F (245°C) with a rack in the lower third. Line a sheet pan with parchment; oil lightly.
2. Shape (choose one):
   • Wreath: Roll dough to 12–13″ circle; cut a 4″ hole in center; stretch into a ring.
   • Snowman: Divide dough 60/40; shape two rounds (8″ and 6″); place touching on sheet.
   • Classic: Roll to 10×14″ rectangle for easy slice bars.
3. Par-bake: Brush with oil/garlic. Bake 5–6 min until just puffed and pale.
4. Sauce & cheese: Spread red sauce on half, pesto on the other half (or alternating bands). Add mozzarella; sprinkle Parm.
5. Decorate: Use peppers/tomatoes for red “ornaments,” spinach/basil for green “leaves,” olives for snowman eyes/buttons; keep toppings light.
6. Bake: Return to oven 8–12 min until cheese is melted and edges are deeply golden.
7. Finish: Broil 30–60 sec for extra color if needed. Drizzle pesto or olive oil; scatter basil.
8. Slice & serve: Rest 3–5 min; cut into 16–24 bites for finger-food trays.

Pro Tips

• Dry toppings = crisp crust: Pat peppers/spinach dry; excess moisture = soggy center.
• High heat wins: 475–500°F gives pizzeria char at home; preheat sheet or stone if you have one.
• Par-bake trick: Guarantees crisp bottoms—especially for heavy décor layouts.
• Meat safety: Use already-cooked sausage (160°F) or chicken (165°F) before topping; pepperoni is ready-to-eat.
• Focaccia swap: Use focaccia dough in an oiled pan; dimple, par-bake, then decorate like “focaccia art.”

Variations (Mapped to Interests)

• Christmas Wreath Pizza (Christmas Pizza Ideas / Christmas Finger Foods): pesto base, mozzarella, spinach “leaves,” pepper “ornaments,” Parm “snow.”
• Snowman Pizza (Snowman Pizza): white pie (mozz + ricotta), olive eyes/buttons, carrot nose (pepper tip), scarf of red peppers.
• Christmas Focaccia Art (Christmas Focaccia): focaccia base decorated with herbs, peppers, olives, onions as a tree/wreath.
• Buffet Bars (Christmas Buffet / Christmas Party Snacks): sheet-pan pizza sliced into 1×3″ “bars.”
• Spooky Spin (Halloween Pizzas): swap décor—olive “spider,” mozzarella “ghosts,” same base.

How to Serve

Create a mini party lineup: platter of warm pizza bites, a big salad, and cozy sides. Link it to reader favorites like Chicken and Stuffing Casserole for heartier plates, Vegan Sweet Potato Casserole for plant-forward balance, and Espresso Chocolate Chip Cookies for dessert trays.

Make Ahead & Storage

• Make-ahead: Par-bake crusts 5–6 min, cool completely, wrap up to 24 hrs. Top and finish baking just before serving.
• Fridge: Leftovers 3 days; reheat on a sheet at 400°F for 6–8 min to re-crisp.
• Freeze: Par-baked crusts or baked slices up to 2 months; reheat from frozen at 425°F 10–12 min.

FAQs

Can I use naan or flatbreads?
Yes—no par-bake needed; top and bake 6–8 min at 450–475°F.

How do I keep the wreath hole open?
Cut a 4″ center and place a small ramekin during par-bake; remove before final bake.

What cheese melts best?
Low-moisture mozzarella for stretch; add fresh mozzarella in small chunks to avoid puddles.

How do I serve for brunch?
Add eggs (par-bake crust, then crack eggs and bake until whites set) for Christmas Brunch.

Simple Nutrition (Estimate per 1/16 sheet)

Calories 170 • Fat 7g • Carbs 20g • Protein 8g • Sodium 330mg
Estimates vary with toppings and dough brand.