These ghoulish Halloween pizzas will win over even the toughest goblins in your house. Plus, they're super easy to make — ideal for a festive weeknight meal (and packed lunches the next day).
I can't take all the credit for these Halloween pizzas. They're my from-scratch adaptations of the Ghostly Pizza on MyRecipes.com and the Eyeball Pizza on SwirlsofFlavor.com. What I can take credit for, however, is twofold: (1) My suggestion to make smaller, personal pies, so less of your ghost and eyeball artistry falls victim to the pizza cutter. (2) The superior texture and flavor of homemade dough and the much fresher taste of homemade marinara sauce (which you can make in the time it takes to locate a jar in your pantry, open it, and grab a spoon for spreading).
Just follow the simple instructions below, and have fun! If you happen to have ghost cookie cutters, they'll come in handy for ghost-ifying the mozzarella slices (though they can be annoying to clean). And make sure you watch the pizzas during the second phase of baking (after you add the mozzarella). If the cheese melts too much, your eyeballs won't look like eyeballs and your ghosts will be clouds with eyes.
Spooky Ghost and Eyeball Halloween Pizzas
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the oven before you start preheating).
- Place the dough on a lightly floured work surface, and cut each ball in half (to make 4 smaller balls). Cover the dough balls with an upside-down bowl or container while you prep the toppings.
- Using a sharp paring knife, cut each slice of mozzarella into a ghost shape. (Or, if you have a ghost-shaped cookie cutter, use that.) Place the capers, finely chopped black olives, and halved mozzarella balls on a cutting board or plate near the oven. Press a piece of black olive into the hole of 12 green olive slices (these will be the irises and pupils for the eyeball pizzas). Pour a tablespoon or two of hot sauce into a small ramekin and place it nearby.
- Working one at a time, stretch or roll a dough ball into a 6-inch round. (If you're using a large baking sheet, you might be able to fit two at a time.)
- Place the dough round on a lightly floured pizza peel (if using a baking stone/steel) or lightly greased baking sheet. Top with ½ cup of marinara sauce, spreading it out evenly.
- Transfer the pizza(s) to the oven and bake just until the dough is light golden brown and the sauce is bubbling but not yet browned in spots, about 3 minutes on a stone/steel and 5 minutes on a baking sheet.
- Remove the pizza(s) from the oven. For each ghost pizza, arrange 4 ghost-shape mozzarella slices on top. For each eyeball pizza, arrange 6 mozzarella halves, cut-side down, on top. Return the pizza(s) to the oven and bake for another 2 to 3 minutes, until the cheese is glossy and just beginning to melt.
- Remove the pizza(s) from the oven. For each ghost pizza, press 2 capers into two of the ghosts' heads and 2 black olive pieces into the remaining two ghosts' heads to make eyes. For each eyeball pizza, press one of your prepared green olive "irises" into each mozzarella ball half, then dip the tip of a paring knife in the hot sauce and use it to paint "bloodshot" lines on the eyes.
- Repeat with the remaining dough and toppings.