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Piccolo Cherry Tomato Christmas Tree Pizza

This eye-catching pizza is sure to impress your guests during the festive season!

Gluten Free
Prep Time: 30 minutes
Cook Time: 25 minutes
Makes: 1 polenta Christmas Tree pizza
Ingredients

The base of the Christmas tree

275g packet of polenta
1.5 litres water
2 tsp salt

Toppings

100g of tinned tomatoes
½ tbs sundried tomato paste
1 tbs basil, chopped
½ clove garlic, crushed
250g mozzarella cheese, sliced
5 sage leaves
220g Piccolo cherry tomatoes
Basil
1 egg, beaten
150g Asparagus speers
Method
  1. Preheat the oven to 200 fan
  2. Put the water into a saucepan. Add the salt & bring up to the boil. Add the salt and bring up to the boil.
  3. Add the Polenta, whisk together over the heat until well mixed. Simmer for 8 minutes until soft.
  4. Spoon the polenta onto a baking sheet lined with baking paper. Spread out to make a large rectangle measuring about 30cm x 40cm.
  5. Leave to cool, the transfer to the fridge for 30 minutes.
  6. Get some A4 paper cut out 3 triangles measuring 16cm x 23cm, 14cm x 20cm, 20 x 25cm.
  7. Use the paper stencils to cut out 3 Polenta triangles.
  8. Arrange on a large baking sheet lined with baking paper. Trim the tops off the bottom & middle tier, so the Christmas tree is complete & fits together.
  9. Mix the tinned tomatoes, sundried tomato paste, garlic, basil & seasoning together in a bowl. Spread the tomato sauce over the middle of the tree. Top with the cherry tomatoes, sage, basil and mozzarella.
  10. Brush the edges with beaten egg.
  11. Bake for 25 minutes until golden & the cheese has melted.
  12. Cook the asparagus in boiling water for 3 minutes, drain & refresh under cold water. Trim the spears to make the tree trunk.
  13. Slide the tree onto a platter. Add the asparagus to complete the tree.

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