A recipe for Cookie Cutter Pizza! Individual shapes are cut from dough, covered with toppings, and baked until golden.
Most of our cooking projects during the holidays lean towards sweet treats and desserts, so this Cookie Cutter Pizza recipe is an easy and fun savory option.
They are perfect for a seasonal appetizer or as a light meal. They can also be adapted for other times of the year with different themed cookie cutters.
I have now made these miniature pizzas a few different ways, but our current favorite is with store-bought puff pastry as the base.
Simply defrost to room temperature, cut out the desired shapes, cover with toppings, and bake in a 400˚F (200˚C) oven until puffed and golden!
Assembling the Cookie Cutter Pizza
This Cookie Cutter Pizza recipe can easily be customized based on individual tastes and what is available.
I went with store-bought pizza sauce and puff pastry. You can also use refrigerated pizza dough or homemade recipes.
Use your favorite toppings. We usually go with a few plain cheese/sauce and others decorated with pepperoni and diced bell peppers.
The amount of ingredients are mostly just guidelines. They can be adjusted as desired. Much of our cheese often “disappears” during assembly.
You can also have some fun with decorating the shapes. We used the mozzarella to create stripes on the candy canes, added cheese just to the tops of the stockings, and got the idea from Walking on Sunshine Recipes to use pepperoni and bell peppers on the trees.
A Few Tips
If the puff pastry is frozen, thaw in the refrigerator overnight or at room temperature until pliable (1-2 hours). Roll on a lightly floured surface to create an even sheet and remove any creases.
Metal cookie cutters are the easiest to create clean edges in the puff pastry. If using plastic cookie cutters, you can try gently rolling over the top with a rolling pin to apply enough pressure to cut through.
This recipe is best with cookie cutters at least 3 inches (7.5 centimeters) long. Anything smaller begins to become difficult with assembly.
Do not use the balls of fresh mozzarella. They have too much moisture.
These Cookie Cutter Pizzas are best warm from the oven. Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in a 350˚F (180˚C) oven until heated through.
Looking for more holiday recipes?
This recipe was originally posted in December 2014 and updated in December 2023.
Cookie Cutter Pizza Recipe
Adapted from Walking on Sunshine Recipes
Cookie Cutter Pizza
- 2 sheets puff pastry defrosted if frozen
- 3/4 cup (177 milliliters) pizza sauce homemade or store-bought
- 8 ounces (227 grams) low moisture mozzarella cheese shredded
- 1 ounce (28 grams) Parmesan cheese freshly grated
- Pepperoni diced or cut into strips
- Bell peppers diced
- Onion peeled and diced
- Fresh herbs such as basil or parsley chopped
- Preheat oven to 400˚F (200˚C). Line two baking sheets with parchment.
- Place each of the toppings in separate bowls and arrange around workspace.
- On a lightly floured surface, roll the defrosted puff pastry gently until even with no cracks or creases.
- Use desired cookie cutters to cut shapes from the dough.
- Arrange the shapes 1-2 inches (2.5-5 centimeters) apart on the prepared baking sheets.
- Spread a thin layer of tomato sauce over each pizza.
- Sprinkle with cheese and other desired toppings.
- Bake in the preheated oven until puffed and golden, 10-12 minutes.
- Serve warm from the oven.