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Garden Butterfly Pizza

A whimsical and delicious butterfly-shaped pizza, perfect for spring gatherings or a fun family meal, topped with fresh tomatoes, mozzarella, and herbs.
Print Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 4 people
Course: Main Dish, Snack
Cuisine: American, Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pizza dough store-bought or homemade
  • 0.5 cup pizza sauce or marinara sauce
  • 4-6 ounces fresh mozzarella cheese torn into small pieces or thinly sliced
  • 0.25 cup crumbled feta cheese optional
  • 1 cup cherry tomatoes halved
  • 2 tbsp fresh basil finely chopped
  • 1 tbsp fresh parsley finely chopped
  • 1 tsp dried oregano
  • 1-2 tbsp olive oil for drizzling
  • 0.5 tsp garlic powder
  • Salt to taste
  • Freshly ground black pepper to taste
  • Flour for dusting

Equipment

  • Baking sheet or Pizza stone
  • Parchment paper
  • Cutting board
  • Sharp knife
  • Pizza cutter

Method
 

  1. Preheat your oven to its highest setting (450-500°F or 230-260°C). If using, place a pizza stone or baking steel in the oven to preheat, or use a sturdy baking sheet. Line a pizza peel or separate baking sheet with parchment paper.
  2. Allow pizza dough to come to room temperature for at least 30 minutes for easier handling. Lightly dust your work surface with flour.
  3. Take a small piece of dough (about 1-2 inches long) and roll it into a thick cylinder shape for the butterfly's body. Place it in the center of your prepared parchment paper. Pinch off two very small pieces from the remaining dough and roll them into thin 'antennae' shapes, attaching them to the top of the body.
  4. Divide the remaining dough into four equal portions. On your floured surface, stretch or roll each portion into an oval or tear-drop shape to form the butterfly's wings. Aim for roughly equal sizes.
  5. Carefully arrange the four dough wings around the central body piece on the parchment paper. Position two wings above the body (upper wings) and two below (lower wings), ensuring they touch the body slightly at the center to create a cohesive butterfly shape. Gently press the edges where the wings meet the body to seal them.
  6. Lightly brush the entire surface of the dough (excluding the body and antennae, or sauce them very lightly) with olive oil. Evenly spread the pizza sauce over each of the four wings, leaving a small border for the crust.
  7. Sprinkle the garlic powder, dried oregano, salt, and pepper evenly over the sauced wings. Distribute the torn fresh mozzarella pieces, then arrange the halved cherry tomatoes, and finally scatter the crumbled feta cheese over the wings.
  8. Carefully transfer the parchment paper with the butterfly pizza onto the preheated pizza stone or baking sheet in the oven. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned in spots.
  9. Once baked, remove the pizza from the oven. Immediately sprinkle with fresh chopped basil and parsley. Let it cool for 2-3 minutes before serving. You can slice it along the body and wings or serve it whole and let guests tear off pieces.

Notes

For an even crisper crust, pre-bake the shaped dough for 5-7 minutes before adding toppings. Don't overload the wings with too many toppings to prevent sogginess. Fresh herbs like basil and parsley are best added after baking to preserve their flavor and color.