Fun Holiday Pizza Night: Easy Pizza Shapes Kids Can Help Make

Make holiday pizza night a fun activity for the whole family! Easy cookie-cutter pizza shapes like gingerbread men and snowmen let kids help create a festive, delicious dinner or appetizer.

Fun Holiday Pizza Night: Easy Pizza Shapes Kids Can Help Make

Make dinner a fun holiday activity this season! These festive pizza shapes—gingerbread men, snowmen, stars, and more—are easy to make with store-bought dough and simple toppings. Kids can help with cutting, decorating, and adding their favorite toppings, turning pizza night into a holiday tradition everyone will love.

Ingredients You Will Need

• Holiday-themed cookie cutters (gingerbread men, snowmen, stars, etc.)

• Pizza dough (store-bought dough such as Pillsbury, naan bread, or premade pizza crusts)

• 14-ounce can peeled tomatoes, crushed by hand or mashed

• 1 teaspoon salt

• 8 fresh basil leaves, torn

• Mozzarella cheese, torn or shredded

• Optional toppings: sliced olives, mini pepperoni, or other kid-friendly favorites

Instructions with Tips for Getting the Kids Involved!

• Preheat the oven according to your pizza dough or crust package directions.

• Prepare the sauce: Place peeled tomatoes in a bowl and crush by hand or with a masher. For a smoother sauce, pulse the tomatoes with an immersion blender about three times. Stir in the salt and torn basil leaves. Set aside.

  • Kid Tip: Let kids help tear the basil leaves and stir the sauce—they love feeling like “chefs”!

• Cut the dough: Roll out pizza dough on a lightly floured surface if needed. Use holiday cookie cutters to cut dough into festive shapes. Carefully transfer the shapes to a parchment-lined baking sheet.

  • Kid Tip: Allow kids to press the cookie cutters into the dough and pop out the shapes—they get a hands-on holiday activity.

• Assemble pizzas: Spoon a small amount of sauce onto each dough shape, spreading gently while leaving a small border around the edges. Top with mozzarella cheese and any optional toppings.

  • Kid Tip: Let kids sprinkle the cheese and decorate with toppings—they’ll love making each pizza unique!

• Bake: Follow your dough’s recommended bake time until crust is cooked through and cheese is melted and bubbly. Smaller shapes may cook faster, so keep an eye on them.

  • Kid Tip: This is a great time to teach kids about oven safety—remind them to watch from a safe distance or wear oven mitts if helping near the tray.

• Serve: Let cool slightly before serving, then watch the kids enjoy their creations!

• Kid Tip: Let kids arrange the pizzas on a festive platter—they’ll feel proud showing off their creations.

Tips & Variations

• Kid-friendly fun: Have a decorating contest if you have more that one kid by letting them add the toppings themselves—they’ll love decorating their own pizzas.

• Holiday twist: Use different cookie cutters for stockings, trees, or candy cane shapes.

• Party-ready: These mini pizzas are also perfect as a holiday appetizer plate for friends, neighbors, or classroom parties.

• Quick version: Use premade mini pizza crusts or naan for super fast prep.

Make It a Holiday Tradition

Turn a simple pizza night into a fun, festive activity that the whole family looks forward to. With a few easy steps, a little creativity, and some holiday spirit, these mini pizzas are sure to become a favorite holiday tradition.

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    RECIPE IS DOWN BELOW👇     

The Best 24-Hour Neapolitan Pizza Dough for Home Ovens — Made by Hand

 

24 hours to the best pizza of your life. This hand-mixed Neapolitan dough delivers a chewy, airy, restaurant-quality crust right from your home oven.

The Best 24-Hour Neapolitan Pizza Dough for Home Ovens — Made by Hand

There are nights when nothing satisfies quite like a good pizza, and in our house, it’s one of our favorite meals to make from scratch. And honestly — give this dough just 24 hours, and you’re on your way to one of the best pizzas of your life.

So what makes a Neapolitan crust so special? It’s all about the texture and flavor: a chewy, airy interior with a delicate, blistered exterior that’s slightly charred in spots. To achieve that perfect crust requires a long, slow rise — 24 hours — which allows the yeast to work its magic and develop those complex flavors that you just don’t get with quick-rise doughs. The result is a dough that’s light and flavorful with that taste you’d expect from a pizzeria, right from your own oven.

This 24-hour Neapolitan pizza dough has become a favorite for those nights when we’re craving that the best restaurant style pizza, but don’t feel like eating out. With a handful of simple ingredients, a little planning ahead for that long slow rise, I get restaurant-quality results from my home oven.  You can too.

Enjoy!

What Ingredients Do I Need?

Just a few ingredients to a great pizza dough.

• ‘00’ Flour: The secret to that classic Neapolitan texture. Ultra-fine and soft, it creates a chewy, airy crust with just the right bite. I use this one.

• Instant Yeast: Helps your dough rise slowly over 24 hours, developing rich flavor and that irresistible, slightly tangy aroma.

• Sugar: Just a touch to give the yeast a little boost and enhance the natural flavors in the dough.

• Salt: Essential for flavor balance and strengthening the gluten, giving your pizza crust structure and chew.

Kitchen Notes & Tips

Making Neapolitan pizza dough at home is easier than you might think, but a few simple tricks can take your crust from good to restaurant-quality. Here’s what we’ve learned:

• Room Temperature Ingredients Matter: Yeast works best when it’s gently awakened. Make sure your dough ingredients are at room temperature so the fermentation happens evenly.

• Flour Your Surface Generously: When stretching the dough, a lightly floured countertop (and hands) keeps it from sticking while preserving that airy, soft interior.

• Use a Pizza Stone if You Can: Preheating a pizza stone creates a hot surface that mimics a pizzeria oven, giving your crust the perfect blistered, crisp bottom. If you don't have one see below for alternatives.

• Stretch, Don’t Roll: Use your fingers to gently coax it into a circle by stretching the dough. Rolling the dough can squash the bubbles that make a Neapolitan crust light and airy.

• Bake Hot & Fast: Your home oven set to 500ºF is ideal. The high heat ensures the edges puff up and char slightly while the center stays soft and chewy.

• Keep Toppings Simple: Less is more when it comes to toppings. Too many can weigh down the dough and prevent that signature airy texture. Choose quality ingredients, and let the dough shine.

• Experiment & Enjoy: Don’t stress about perfection. Every home-baked pizza is a little different — embrace the rustic charm and savor the process.

• Storing Your Dough for Later: Refrigerate: After the first rise, wrap unused dough tightly in plastic wrap or place it in an airtight container. It will keep in the fridge for up to 3 days. Let it come to room temperature for about 30–60 minutes before shaping and baking. Freeze: Divide the dough into portions, wrap tightly in plastic, then place in a freezer-safe bag. Dough can be frozen for up to 1 month. Thaw overnight in the fridge, then bring to room temperature before stretching.

No Pizza Stone - No worries!

Don’t have a pizza stone? Discover clever alternatives that give your homemade pizza a perfectly crispy crust every time!

Pizza Topping Inspiration

Looking for pizza inspiration? Check out these simple topping ideas to turn your homemade Neapolitan dough into a masterpiece!

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    RECIPE IS DOWN BELOW👇     

Turkey, Zucchini, Spinach, & Ricotta Pita Pizza

Savor the Flavor

Treat yourself to a culinary delight with this artisan pizza, topped with Italian-seasoned ground turkey, tender zucchini, and fresh spinach, all nestled on a creamy bed of ricotta cheese. With each bite, you’ll be transported to flavor heaven.

Turkey, Zucchini, Spinach, & Ricotta Pita Pizza

This artisan pizza is a feast for the senses and a delightful twist on traditional flavors. The Italian-seasoned ground turkey offers a savory richness that pairs perfectly with the tender crunch of zucchini and the earthy freshness of spinach. Each bite is made even more satisfying by a luscious layer of creamy ricotta cheese, adding depth and balance to the taste experience. It's the perfect dish for those who appreciate a blend of wholesome ingredients and bold flavors, offering a satisfying meal that is both comforting and gourmet. Treat yourself or impress guests with this unique and memorable culinary creation!

Creating this artisan pizza is as simple as it is satisfying, using common ingredients you likely already have in your kitchen. With Italian-seasoned ground turkey, fresh zucchini, spinach, and creamy ricotta cheese, you'll find that this recipe comes together effortlessly. Simply brown the turkey and zucchini with a few staple seasonings, add in the vibrant spinach, tomato sauce, and herbaceous basil, and use a creamy spread of ricotta as the base. The result is a fresh, homemade pizza that’s ready to bake and enjoy without fuss. Ideal for busy weeknights or spontaneous gatherings, this recipe makes gourmet eating easy and accessible!

Enjoy!

What Ingredients do I need?

Cooking Essentials:

• Olive oil

Protein:

• Ground turkey

Seasonings & Spices:

• Italian seasoning
• Garlic powder
• Onion powder
• Red pepper flakes

Fresh Produce:

• Zucchini
• Baby spinach
• Fresh basil

Base:

• Pita bread

Sauce & Cheese:

• Tomato sauce
• Ricotta cheese

Substitutions and Variations

For a personalized twist on this delicious artisan pizza, consider these substitutions and variations:

• Protein Variations: Swap the Italian-seasoned ground turkey for ground chicken, lean beef, or even plant-based crumbles for a vegetarian option. If you prefer seafood, cooked shrimp or smoked salmon can bring a new dimension to your pizza.

• Vegetable Alternatives: Instead of zucchini, try using sliced mushrooms, bell peppers, or eggplant. You can also mix in kale, arugula, or Swiss chard for different leafy green flavors.

• Cheese Substitutes: If ricotta isn't your favorite, try using goat cheese for a tangier taste, mozzarella for a classic stretch, or feta for a salty twist. For a vegan option, opt for dairy-free ricotta alternatives.

• Base Swaps: Pita bread can be swapped for a cauliflower crust, naan, flatbread, or even a homemade dough if you're feeling ambitious.

• Seasoning Adjustments: Adjust the spice level by adding more red pepper flakes or including a dash of smoked paprika. You can also incorporate a sprinkle of dried oregano or thyme for an extra herbal touch.

Kitchen Tips and Notes

Here are some helpful kitchen notes and tips for preparing this artisan pizza:

• Prep Ahead: Wash, chop, and prep all ingredients ahead of time for smoother assembly and cooking. Ground turkey can be seasoned and browned in advance, then refrigerated for up to 24 hours.

• Crisping the Crust: To get a crispy base, toast it in the oven for a few minutes before adding your toppings. 

• Uniform Slices: For even cooking, slice the zucchini thinly and uniformly. This ensures that all pieces cook through and retain a pleasant texture.

• Herb Handling: Add the fresh basil after the pizza is baked to preserve its aroma and vibrant flavor. High heat can quickly dull basil’s delicate notes.

• Customizable Spices: Adjust seasoning levels based on your taste. Adding a pinch of red pepper flakes or a dash of Italian seasoning directly onto the finished pizza can enhance flavor.

• Baking Tip: Preheat the oven to ensure consistent cooking and crispy edges. 

• Melty Cheese Bonus: If you prefer a melty cheese layer, consider adding shredded mozzarella or provolone along with the ricotta for a bubbly, golden top.

• Portion Control: Pita-sized pizzas are perfect for individual servings. Consider letting everyone assemble their own for a fun, customizable pizza night.

With these tips, you'll elevate your pizza-making experience and end up with a satisfying, flavorful result every time!

More Pita and Flatbread Pizzas to Make:

• Naan Pizzas: Options include Pesto Chicken or Classic Pepperoni
• Zucchini and Sausage Flatbread Pizza
• Grilled Veggie Naan Pizza
• Farmer's Market Pizza: A delightful mix of seasonal produce
• Margherita Pita Pizza: Featuring fresh basil, mozzarella, and tomatoes
• Corn and Prosciutto Flatbread Pizza
• Roasted Tomato & Spinach Flatbread Pizza

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Turkey, Zucchini, Spinach, & Ricotta Pita Pizza


serves 3


2 Tablespoons olive oil
1 1b ground turkey
1 1/2 - 2 medium zucchini, trimmed and small diced
2 Tablespoons Italian seasoning
1 1/2 teaspoon garlic powder
1 1/2 teaspoon onion powder
1/2 teaspoon salt
2 pinches red pepper flakes
3 pita breads
9 fresh basil leaves
3/4 cup tomato sauce
2 cups (about 2 1/2 ounces) baby spinach
8 oz container of ricotta cheese (will use less than the container)

How to Make It

1. Preheat the Oven
   Preheat your oven to 450°F.

2. Cook the Filling
   Heat a large skillet over medium-high heat. Add olive oil and, once hot, add diced zucchini, ground turkey, Italian seasoning, garlic powder, onion powder, red pepper flakes, and salt. Cook until turkey is browned and zucchini is tender.

3. Prepare the Pita Crusts
   While the turkey mixture is cooking, place pita breads on a baking sheet and bake in the oven for about 5 minutes, flipping halfway through, until slightly crispy.

4. Add Flavor
   Stack the basil leaves, roll them up, and thinly slice into ribbons. Add tomato sauce and half of the basil to the turkey mixture, stirring well. Add spinach and stir until wilted, then remove skillet from heat.

5. Assemble the Pizzas
   Spread each pita with a generous layer of ricotta cheese. Top with the turkey mixture and add small dollops of ricotta on top. Return the pitas to the oven and bake for 6-7 minutes until the pizzas are warmed and the cheese is slightly melted.

6. Finish and Serve
   Remove from the oven, sprinkle with reserved basil ribbons, cut into wedges, and serve hot.

Roasted Tomato and Spinach Flatbread Pizzas

For a quick and easy dinner try my Roasted Tomato and Spinach Flatbread Pizzas.  The flavors of garlic roasted tomatoes, fresh mozzarella cheese, and spinach just burst in your mouth!

Roasted Tomato and Spinach Flatbread Pizzas

I'm on a flatbread pizza kick lately.  A couple of weeks ago I posted a recipe for my Flatbread Pizzas with Corn and Prosciutto (heaven!) and today I'm sharing my Roasted Tomato and Spinach Flatbread Pizzas.  This pizza uses Naan flatbread as the pizza bases which makes it quick and easy for you to make on a weeknight.  I'm not sure about you but I don't have time or energy to make pizza dough from scratch on a weeknight, so Naan is a perfect substitute.  They come out thin and crispy without all the fuss.  

The star of this pizza is the use of roasted tomatoes instead of pizza sauce.  Cherry tomatoes are cut in half and then tossed with fresh minced garlic and olive oil and roasted until they are bursting with juiciness.  This becomes your topping and your substitute sauce.  Next we use really good fresh buffalo mozzarella cheese and a touch of spinach.  Bake it off and voila, a heavenly pizza is ready to eat!  Make this today, you won't be disappointed.

Enjoy!

What Ingredients do I need?

• cherry tomatoes
• garlic
• Italian seasoning
• extra virgin olive oil
• Naan bread
• fresh spinach
• fresh buffalo mozzarella

Substitutions and Variations

• Use any pizza base your choose - pizza dough, pita, tortillas

• Use shredded Mozzarella cheese or other cheese

• Sprinkle on some parmesan cheese

• Add sautéed mushrooms

• Add torn basil leaves after baking

Kitchen Tips and Notes

• Get everyone involved by letting them top their own individual flatbread pizzas.

• Leftover pizza will keep in the refrigerator for a few days.  Reheat on a sheet pan in the oven at 350 for 7-10 minutes with foil loosely over the top.

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Roasted Tomato and Spinach Flatbread Pizza

serves 2

1 pint cherry tomatoes, cut in half
2 garlic cloves, minced
1 teaspoon Italian seasoning
kosher salt and fresh black pepper
extra virgin olive oil for drizzling

4 medium sized Naan bread 
1 cup spinach
2 tablespoon olive oil
fresh buffalo mozzarella, torn in to pieces

Preheat the oven to 440 degrees.  Place the sliced cherry tomatoes in a mound on a baking sheet.  Top with the minced garlic, Italian seasoning, some salt & pepper to taste, and add a good drizzle, about 1 tablespoon of olive oil over the tomatoes.  Toss to combine makes sure all the tomatoes are coated, then spread them out on the pan so they are not touching.  Bake for 15-20 minutes until the tomatoes have burst and are starting to brown.  Remove from the oven.

Meanwhile in a skillet over medium heat add 1 Tablespoon of olive oil and allow to heat.  Add the spinach and sauté for a few minutes until wilted.  Remove from heat.

Place the Naan bread on a baking sheet.  Add the torn fresh mozzarella cheese sporadically over the flatbreads.  Divide the roasted tomatoes among the flatbreads, and top with the wilted spinach.  

Bake for 8-10 minutes at 440 degrees until slightly browned on the edges.  Garnish with a drizzle of olive oil.  Serve.  

Flatbread Pizzas with Corn and Prosciutto

Amp up your pizza night with my Flatbread Pizzas with Corn and Prosciutto.  Loaded with the flavors of garlic, crispy prosciutto, fresh corn, and gooey cheese. A tasty yet light dinner in a flash!

 

Flatbread Pizzas with Corn and Prosciutto

We love standard pizzas but sometime we want to change it up a bit.  To make pizza quickly and without all the fuss of making homemade dough or rolling out store bought dough I turn to flatbreads for the base.  We have a great brand called Stonefire Authentic Flatbreads that I just love using for so many things.  Usually I get one of their packages of Original Naan to make quick pizzas with but the grocery store was out of them and instead I found that they now make Artisan Thin Pizza Crust.  They are very similar in texture to the Naan but have an 8" round pizza shape and come in a pack of 4.  

You can certainly choose any type of flatbread that you would like for this pizza, but this is a good choice as well.  I decided to give our pizza a summer vibe since the weather is still hot around Los Angeles.  Instead of a traditional pizza sauce base I went with a garlic oil and topped it with fresh corn kernels, mozzarella, and prosciutto that crisps up on the oven and gives you a salty bite.  Once baked, I topped it with peppery arugula and fragrant basil and a douse of olive oil.  I must say this is one of the BEST pizzas I've made.  My husband certainly ate his portion and then some!  

Try a light and fresh pizza that is bursting with flavor for your next pizza night.  It's a winner!

Enjoy!

What Ingredients do I need?

• flatbreads (such as Naan by Stonefire)
• extra-virgin olive oil
• fresh garlic
• mozzarella cheese
• fresh corn kernels
• thinly sliced prosciutto
• arugula
• fresh basil

Substitutions and Variations

• Try chopped baby spinach instead of arugula

• Use frozen corn or cut corn off the cob

• Use any flatbread that your choose

• Grill the flatbreads instead of baking them

Kitchen Tips and Notes

• If using frozen corn make sure to thaw it out and pat it dry before adding it to the pizza

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Flatbread Pizzas with Corn and Prosciutto

serves 4

4 flatbreads (such as Naan by Stonefire)
2 tablespoons extra-virgin olive oil, divided
1 clove garlic, minced
1 cup part-skim shredded mozzarella cheese
1 cup fresh corn kernels
1 ounce thinly sliced prosciutto, torn into 1-inch pieces
1 ½ cups arugula
½ cup torn fresh basil
¼ teaspoon ground pepper

Preheat your oven to 420 degrees.

Transfer to a large baking sheet. Combine 1 tablespoon oil and garlic in a small bowl.  Baste the flatbreads with the garlic oil.  Top evenly with the cheese, corn and prosciutto.

Bake at 420 degrees for 8-10 minutes or until the crust is golden on the bottom and the cheese is melted.

Top with arugula, basil and pepper.  Drizzle with the remaining 1 tablespoon oil.

inspired by  https://www.eatingwell.com/recipe/258528/prosciutto-pizza-with-corn-arugula/