Buttery Herb Christmas Tree Food

CHRISTMAS TREE PULL-APART BREAD

Steps:

• Preheat the oven to 400 degrees F. Sprinkle a work surface with flour to prevent sticking. Cut the pizza dough into 32 pieces by dividing it in half, then cutting each half in half and so on until you have 32 fairly evenly-sized pieces. Cut the mozzarella into 32 cubes.
• Line a baking sheet with foil and spray lightly with cooking spray. Insert 1 piece of the mozzarella into each of the dough pieces, pinching the dough around the cheese and rolling into a ball. Make sure the cheese is completely sealed inside the dough. Repeat with all of the cheese and dough.
• Arrange the dough balls into the shape of a Christmas tree on the prepared baking sheet. Start with 1 at the center of the top of the sheet pan as the treetop. Then make rows of 2, 3, 4, 5, 6, 7 in a pyramid shape below the first ball, to make a triangular "tree" shape. Place the last 2 balls at the top of the pyramid to act as a tree topper.
• Melt the butter in a small pan. Add the garlic and cook for 30 seconds, then remove from heat. Brush half of the garlic butter over the dough and sprinkle with kosher salt. Bake for 25 to 30 minutes, until the dough is lightly browned and cooked through. (It¿s okay if some of the cheese bursts through ¿ it will crisp up and taste delicious.)
• Remove from the oven and brush with the remaining garlic butter, then sprinkle with the parsley and mixed herbs. Sprinkle with the Parmesan and spread the basil ribbons over the top. If desired, spoon some of the sauce in lines across the tree to look like a garland. Serve immediately with the remaining sauce on the side.

CHRISTMAS TREE GARLIC BREAD

Steps:

• Tip the flour into a large bowl or the bowl of a freestanding mixer. Add the yeast and sugar to one side of the bowl and 1 tsp fine salt to the other. Mix together, then add the melted butter and 275ml warm water. Mix to a dough, then knead for 10 mins by hand (or 5 mins in a freestanding mixer) until the dough feels stretchy and soft. Clean out the bowl, then lightly grease with a little oil. Turn the dough over in the oiled bowl until it's well coated. Cover with cling film or a tea towel and set aside somewhere warm until the dough has doubled in size. Alternatively, put the dough in the fridge and leave to rise slowly for 2 days (bring it to room temperature before continuing to step 2).
• Line your largest baking sheet with parchment, and dust with polenta or cornmeal. Drain the mozzarella and dry the balls on some kitchen paper. Tip the dough onto your work surface and punch out the air bubbles. To make a Christmas tree shape, you'll need 23 balls. Tear off lumps of dough, ensuring each one is roughly the same size (if you want to be exact, weigh the dough, divide the weight by 23, then weigh each ball of dough as you break them off).
• Shape each piece of dough into a disc and place a ball of mozzarella in the middle. Pull up the sides of the dough to encase the cheese, pinching the dough together to seal. Roll into a ball and place on the baking sheet, sealed-side down, in a tree shape. Leave a little space between each ball, as they will grow when proving. You're likely to have 2 or 3 balls without mozzarella, so use these pieces of dough for the trunk - for anyone who doesn't like cheese. Cover the tray with a sheet of oiled cling film and set aside for 30 mins until almost doubled in size.
• While the dough proves, make the tomato dipping sauce. Melt the butter in a saucepan, add the garlic and sizzle for 30 secs until fragrant. Add the tomatoes, oregano, vinegar, sugar and some seasoning. Bubble for 30 mins until the sauce is thick. Heat oven to 200C/180C fan/gas 6.
• When the dough is ready, uncover the baking sheet and bake for 20-25 mins until golden brown. Meanwhile, make the garlic butter. Melt the butter in a saucepan, add the garlic and sizzle for 1-2 mins until the garlic is a shade darker (but not brown). When the bread is cooked, transfer it to a platter. Stir most of the parsley into the garlic butter and use a pastry brush to brush it all over the bread. Leave it to soak in, then brush on more. Sprinkle over a little extra parsley to garnish, if you like. Reheat the tomato sauce and serve it alongside the bread with any remaining garlic butter.