1/4 red capsicum, finely chopped, extra to garnish
1 cup (90 g) shredded Parmesan cheese
1/4 cup (60 g) tomato paste
1 tbsp (10 g) FRANK'S REDHOT® ORIGINAL SEASONING
PREHEAT oven to 240˚C (220˚C fan forced). Line two baking trays with baking paper. Lay pastry sheets in a single layer on a chopping board
COMBINE the remaining ingredients and mix well forming a paste consistency. Divide the mixture between the two pastry sheets and spread firmly and evenly up to the edges of each pastry sheet
Using a sharp knife and a straight edge, cut both sheets into 2 cm wide strips.
Position pastry sheets so that the cuts are horizontal. Lift a strip from the right edge and fold it onto itself, 5 cm from the far left, forming the base. Continue folding the strip in a concertina (Z shape) narrowing the length between folds, adding ½ of a second strip as you form the tree shape.
PRESS the folds gently to help hold. Lay the tree onto the baking paper sheet with one cut edge on the tray and the other facing up. Repeat, creating trees with 1 ½ strips per tree.
BAKE for 15 -20 minutes or until golden and puffed. Remove from oven and dust with additional seasoning to taste. A frankly festive fun serving suggestion, skewer the base of the pizza trees with a short bamboo stick decorate the tree tops with a piece of olive and red capsicum and create “Frank's Christmas Trees in pie pots”. Sprinkle with 'the' Season(ing)!