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Ghost and Eyeball Halloween Pizzas, overhead
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5 from 1 vote

Spooky Ghost and Eyeball Halloween Pizzas

Halloween pizzas (ghost pizza and eyeball pizza) are a super-simple way to wow your favorite goblins, even on the busiest weeknight. All you need is two balls of pizza dough, mozzarella, olives, capers, and hot sauce.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: eyeball pizza, Fall Pizza, ghost pizza, halloween, margherita pizza
Makes: 4 (6-inch) pizzas


  • 1 recipe pizza dough (2 balls)
  • 1 (8-ounce) ball fresh mozzarella cut into 8 slices
  • 8 capers
  • ¼ cup pitted black olives finely chopped
  • 6 mini mozzarella balls (ciliegine) sliced in half
  • ¼ cup pitted green olives sliced
  • 2 cups super-easy marinara sauce
  • 2 tablespoons hot sauce


  • 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.