Children will love these ghostly pizzas. They can be served with a salad or as a savoury snack, and will go down a treat at a Halloween party.
Pizza dough and ghostly toppings makes lots of mini pizzas (10-16 dependent on size). Tomato sauce recipe makes 1 small pot (approx 500mls)
Ingredients for Ghostly Pizza:
For the Pizza Dough;
- 250g self raising flour / plain flour with 3 tsps baking powder
- 4 tbsps olive oil
- 100mls warm water
Fabulously simple tomato sauce:
- 1 onion
- 2 tbsps olive oil
- 2 cloves garlic
- 1 tin chopped tomatoes
- 1 tbsp tomato purée
- 1 tbsp dried oregano or mixed herbs
How to make Ghostly Pizza;
- Large ball of mozzarella
- Some black olives
- Some green olive
- Some fresh rosemary (optional)
- A ghost shaped cutter
- Put the flour (with baking powder mixed in) into a bowl, and make a well in the centre. Pour in the oil and most of the water, and mix together to form a dough. The dough shouldn't be too sticky – so don’t add all the water at once, just add a little more as necessary
- Give the dough a good knead on a lightly floured surface, folding the dough over on itself and pressing down with the heel of your hand. Keep turning, folding and pressing until the dough is even, smooth and elastic in texture (at least 5-10 minutes). Older children love getting involved making their own pizza – and kneading the dough is one of the best jobs.
- Cut the dough in half with a sharp knife to create two even balls, divide these again to create four balls and a final time to create eight even balls of dough. Roll each ball out on a lightly floured work surface with a rolling pin into mini round pizza bases, approx. 5mm thick and transfer to the baking sheets. You can roll them directly on to cut up sheets of parchment paper if you like – to make the dough easier to transfer.
Ghostly Halloween toppings:
- Preheat your oven to 230°C / 210°C fan assisted / gas 8. Lightly grease and line two large baking trays
- Start by making the sauce - finely chop the onion and sauté with the oil in a frying pan over a low heat until soft
- Crush the garlic and add to the pan for another couple of minutes
- Add the tin of tomatoes, tomato puree and herbs and continue to sauté for another 10 minutes. The sauce should thicken and intensify
- You can use the sauce as it is, or blend it until smooth in a blender if you prefer. Spread the sauce liberally over your rolled out pizza bases
- Carefully cut the large mozzarella balls into 5mm slices across the ball. Gently press on the mozzarella to make it as wide in diameter as possible, then use a ghost shaped cookie cutter to cut ghost shaped slices of mozzarella. If the mozzarella balls aren’t big enough, you may need to cut the shape in two sections and place carefully together on the pizza – so that they melt together. Place one or two ghosts on each pizza base depending on the size of your cutter
- Cut tiny pieces of black olive and place on mozzarella ghosts to create black eyes
- Cut the green olives in half and place a couple on each pizza. If you have some fresh rosemary, stick four leaves in each side of the olive half to create spider legs (this is optional and not essential but quite fun!)
- Place the pizzas into the preheated oven for about 10 minutes until the mozzarella has melted and pizza dough is golden and cooked through.