Ingredients:

  • 250g pre-rolled puff pastry sheet
  • 1 tbsp all-purpose flour
  • 60ml low-sodium basil pesto
  • 30g fresh baby spinach, finely minced
  • 1 clove garlic, grated
  • 80g low-moisture part-skim mozzarella cheese, shredded
  • 6 cherry tomatoes, sliced into thin rounds
  • 1 yellow bell pepper
  • 1 small head of broccoli, cut into tiny florets

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Unroll the puff pastry dough on a surface lightly dusted with 1 tablespoon of flour. Use a 3-4 inch Christmas tree cookie cutter to stamp out 12 shapes.
  3. Place the dough cutouts in the freezer for 5 minutes to prevent shrinking and ensure a defined shape during baking.
  4. In a small bowl, combine the basil pesto, minced spinach, and grated garlic. Mix thoroughly.
  5. Spread a thin, even layer of the pesto mixture onto each tree, leaving a 1/4-inch border around the edges.
  6. Top each pizza with shredded mozzarella, cherry tomato 'baubles', broccoli 'tinsel', and a yellow pepper 'star' cut from the bell pepper.
  7. Bake for 12 minutes or until the edges are golden-brown and the cheese is bubbly.