Make the garlic butter: In a small bowl, combine the softened butter with the sliced garlic, a pinch of sea salt, and 25g of the grated Parmesan. Mix well and set aside.
Prepare the dough: Divide the pizza dough into two equal portions. Using a rolling pin, roll each piece out to roughly the size of a baking tray (about 30cm x 24cm).
Assemble: Place one sheet of rolled dough onto a lined baking tray. Cover with garlic butter, then scatter over the mozzarella, bacon, and stuffing.
Lay the second sheet of dough on top and gently press down.
Using a pizza cutter or sharp knife, cut the dough into a Christmas tree shape. Starting from the outside edges, cut strips towards the centre to form the branches, then twist each strip to create the tear-and-share effect.
Proof: Cover loosely and allow the dough to proof for around 1 hour, or until puffed and doubled in size. I like using the Dough Proof mode on the Ooni Volt 2; it keeps a constant temperature and gives perfect results every time.
Bake: Preheat the oven to 250°C. Brush the dough with more garlic butter, scatter over extra mozzarella, and bake for around 20 minutes, or until golden and bubbling.
Finish & serve: Remove from the oven, finish with a dusting of Parmesan and fresh herbs, and make sure to serve warm. Tear, dip, share, and enjoy.
This is pure Christmas joy in bread form. Enjoy and Merry Christmas.
Grant Batty
Recipe developer, baker and filmmaker based in Cornwall, England, Grant Batty has a passion for all things pizza, in particular creating authentic Sourdough Neapolitan-style pizzas. Follow him @grantbatty.
