This recipe was made for Christmas parties – perfect for sharing and as an accompaniment to all those other nibbly Christmas food goodies!
- Freshly prepared Stone Bake pizza dough
- 4 oz, cream cheese
- Shredded mozzarella or Italian blend shredded cheese
- 2 tablespoons butter
- 1 clove garlic, minced very fine
- 3 tablespoons freshly chopped basil and rosemary
- 1 small bowl of warmed Stone Bake’s secret tomato sauce for dipping
Fire up your wood fired oven as per usual. Bring the oven up to maximum temperature, ensuring the oven is saturated with heat (the more heat ‘invested’ in the oven, the longer your baking phase will be.) This recipe is perfect after roasting or pizza cooking as the oven is already hot and saturated with heat. Let the oven temperature gradually cool to baking temperature, for this recipe around 250° C. Sweep all the embers out and place the door in the doorway. For more detail see our Cooking Techniques guide.
Lay your pizza dough on a work surface and stretch to a 10 x 15 inch size. Using a pizza cutter, cut the dough into 36 equal squares. In a small bowl, combine cream cheese and shredded cheese. Mix well.
Add one tablespoon of the cheese mixture to each dough square. Make a ball with the dough, sealing the edges. Place on your pizza peel in a Christmas tree form as shown in the photo above. Bake for 15 minutes or until golden brown.
After removing from the oven, brush with butter and sprinkle with chopped herbs. Serve the tear and share with a pot of Stone Bake’s secret tomato sauce for some serious dipping!