I like to keep dinner simple but a bit more fun around Halloween. Pizza works well for that because most families already enjoy it. These ideas use everyday ingredients with some easy changes to fit the season. You will find options that work for weeknights or small gatherings. Each one stays practical while giving you something different to try.
Helpful Tips Before You Start
These quick steps keep your Halloween pizzas fun to make and easy to serve.
Cut Dough with Cookie Cutters
Press cookie cutters into the dough for ghosts, pumpkins, or bats. This creates even shapes that bake at the same rate.
Prep Toppings in Small Bowls
Chop and portion everything ahead so kids or guests can build their own pizzas fast.
Use a Hot Oven or Stone
Heat the oven to 475 degrees with a pizza stone inside. It gives a crisp crust even with lots of toppings.
Add Cheese Last
Sprinkle cheese after the sauce and main toppings. It holds loose pieces like olive eyes in place while baking.
Ghostly White Pizza with Mozzarella Shapes
This white pizza offers a simple way to add a Halloween touch to dinner without extra fuss. The pale cheese base and cut-out shapes make it stand out on the table while the mild garlic flavor keeps it easy to enjoy.
The soft crust holds a creamy layer that melts into the toppings for a smooth bite. It works well for family meals or small gatherings where you want something light yet themed.
Equipment
- Baking sheet
- Rolling pin
- Mixing bowl
- Oven
Ingredients
- 1 pound pizza dough
- 1 cup ricotta cheese
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 1/2 cups shredded mozzarella cheese
- 8 ounces fresh mozzarella, sliced into 1/4-inch thickness
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- 4 black olives, sliced
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 475°F and line a baking sheet with parchment paper. Roll the pizza dough into a 12-inch circle and place it on the prepared sheet.
- In a mixing bowl, stir together the ricotta cheese, olive oil, minced garlic, salt, and black pepper until smooth. Spread this mixture evenly over the dough, leaving a small border around the edge.
- Sprinkle the shredded mozzarella cheese and grated Parmesan cheese across the ricotta layer. Use a small ghost-shaped cutter or knife to cut ghost shapes from the fresh mozzarella slices. Place the shapes on top of the pizza and add two olive slices to each ghost for eyes.
- Bake for 12 to 15 minutes until the crust is golden and the cheese has melted. Remove from the oven and let it rest for 2 minutes. Scatter fresh basil leaves over the top before slicing.
Notes
Cuisine: Italian
Equipment: Baking sheet, Rolling pin, Mixing bowl, Oven
Spiderweb Black Olive and Pesto Pizza
This pizza turns a simple pesto base into a Halloween centerpiece. The green pesto gets swirled into a spiderweb pattern across melted cheese, while black olives form the spiders on top. It brings herby brightness and salty bites that balance the rich cheese and crisp crust.
It works well for a weeknight dinner or a small gathering where you want something themed but still easy to eat. The flavor stays fresh from the pesto and savory from the olives, with a mix of gooey and crisp textures in every slice.
Equipment
- Baking sheet
- Oven
- Knife
Ingredients
- 1 pound pizza dough
- ½ cup pesto, divided
- 1½ cups shredded mozzarella cheese
- ¾ cup pitted black olives
Instructions
- Preheat the oven to 475°F and place a baking sheet or pizza stone inside to heat.
- Roll or stretch the pizza dough into a 12-inch circle on parchment paper.
- Spread ¼ cup of the pesto evenly over the dough, leaving a small border around the edge.
- Sprinkle the shredded mozzarella cheese over the pesto layer.
- Bake for 10 to 12 minutes until the crust is golden and the cheese is melted and bubbly.
- Remove the pizza from the oven. Drizzle the remaining ¼ cup pesto in concentric circles over the cheese.
- Use a toothpick or the tip of a knife to drag lines from the center outward, creating a spiderweb pattern.
- Slice several black olives in half for spider bodies and cut thin strips from others to form legs. Arrange the olive pieces into spider shapes across the web.
Notes
Cuisine: Italian
Equipment: Baking sheet, Oven, Knife
Pumpkin Sage Sausage Pizza
This pizza brings together creamy pumpkin and savory sage sausage for a cozy fall meal. It works well for Halloween dinner when you want something seasonal that still feels like comfort food.
The smooth pumpkin base balances the rich sausage while fresh sage adds an herbal note. Cheese melts over the top to create a satisfying mix of textures.
Equipment
- Oven
- Skillet
- Baking Sheet
Ingredients
- 1 pound pizza dough
- 1/2 cup pumpkin puree
- 8 ounces ground sage sausage
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 8 fresh sage leaves
- Salt and black pepper to taste
Instructions
- Preheat the oven to 475 degrees F and line a baking sheet with parchment paper. Roll the pizza dough into a 12-inch circle and place it on the prepared sheet.
- Heat a skillet over medium heat and add the ground sage sausage. Cook for 6 to 8 minutes, breaking it into crumbles, until browned. Stir in the minced garlic during the last minute and remove from heat.
- In a small bowl, stir together the pumpkin puree, olive oil, and a pinch of salt and black pepper to make the sauce.
- Spread the pumpkin sauce evenly over the dough. Scatter the cooked sausage mixture on top, then sprinkle with mozzarella and Parmesan cheese.
- Bake for 12 to 15 minutes until the crust is golden and the cheese is bubbly. Remove from the oven and scatter the fresh sage leaves over the hot pizza before slicing.
Notes
Cuisine: Italian
Equipment: Oven, Skillet, Baking Sheet
Mummy Pepperoni and Marinara Pizza
This pizza brings a playful Halloween twist to a classic pepperoni pie. Thin strips of cheese laid across the top create a wrapped mummy effect while the marinara and pepperoni stay tucked underneath for familiar flavor.
It suits weeknight dinners or small parties when you want something quick yet themed. The crust bakes crisp at the edges while the cheese melts just enough to hold its bandage shape.
Equipment
- Baking sheet
- Rolling pin
- Oven
Ingredients
- 1 pound pizza dough
- ¾ cup marinara sauce
- 8 ounces fresh mozzarella, cut into thin strips
- 24 pepperoni slices
- 2 black olives, sliced
Instructions
- Preheat the oven to 475°F and line a baking sheet with parchment paper.
- Roll the pizza dough into a 12-inch circle and place it on the prepared sheet.
- Spread the marinara sauce evenly over the dough, leaving a small border around the edge.
- Arrange the pepperoni slices in a single layer over the sauce.
- Lay the mozzarella strips across the pepperoni in overlapping rows to mimic bandages.
- Place the sliced olives near the top to form eyes.
- Bake for 12 to 14 minutes until the crust is golden and the cheese has softened.
- Remove from the oven and let the pizza rest for 2 minutes before slicing.
Notes
Cuisine: American
Equipment: Baking sheet, Rolling pin, Oven
Witch’s Cauldron Kale and Mushroom Pizza
This pizza brings a dark, earthy look to the table with wilted kale and browned mushrooms piled over melted cheese. It works well for a weeknight Halloween dinner when you want something hearty but still vegetable-forward. The texture balances crisp crust edges with tender greens and meaty mushroom bites.
Equipment
- Oven
- Baking sheet or pizza stone
- Skillet
Ingredients
- 1 pound pizza dough
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 4 cups kale, chopped
- 8 ounces mushrooms, sliced
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 475°F and place a baking sheet or pizza stone inside to heat. Stretch the pizza dough into a 12-inch round on parchment paper.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant.
- Add the mushrooms to the skillet and cook for 5 minutes until they release liquid and start to brown. Stir in the kale and cook for 3 more minutes until it wilts. Season with salt and pepper.
- Remove the hot baking sheet from the oven. Slide the dough onto it. Brush the dough with the remaining tablespoon of olive oil.
- Spread the mozzarella evenly over the dough. Spoon the kale and mushroom mixture on top. Sprinkle with Parmesan.
- Bake for 12 to 15 minutes until the crust is golden and the cheese is bubbly. Let the pizza rest for 2 minutes before slicing.
Notes
Cuisine: Italian
Equipment: Oven, Baking sheet or pizza stone, Skillet
Bloody Beet and Goat Cheese Pizza
This pizza brings a deep red color from roasted beets that stands out on the table during Halloween. The earthy sweetness of the beets pairs with tangy goat cheese for a balanced bite that feels both seasonal and satisfying. It works well as a main dish for a small gathering or a themed weeknight dinner.
The crust stays crisp underneath while the toppings soften just enough in the oven. A light garlic oil base keeps the focus on the beets and cheese without extra sauce.
Equipment
- Baking Sheet
- Rolling Pin
- Oven
Ingredients
- 1 lb pizza dough
- 3 medium beets, peeled and thinly sliced
- 5 oz goat cheese, crumbled
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1 tsp fresh thyme leaves
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup arugula
Instructions
- Preheat the oven to 475 degrees F. Line a baking sheet with parchment paper.
- Roll the pizza dough into a 12-inch circle and place it on the prepared baking sheet.
- Stir the olive oil, garlic, salt, and pepper together in a small bowl. Brush the mixture evenly over the dough.
- Arrange the beet slices in a single layer across the dough. Scatter the crumbled goat cheese on top.
- Bake for 12 to 15 minutes until the crust edges turn golden and the beets soften.
- Remove the pizza from the oven and sprinkle with thyme leaves and arugula before slicing.
Notes
Cuisine: Italian
Equipment: Baking Sheet, Rolling Pin, Oven
Monster Green Pesto Chicken Pizza
This green pesto chicken pizza brings a bright, herby base to your Halloween table. The vivid color from the pesto gives it a fun monster vibe that fits the season, while the shredded chicken adds protein and makes it filling enough for dinner. It works well for a weeknight meal before trick-or-treating or as part of a casual Halloween party spread.
The finished pizza has a crisp crust, creamy melted cheese, and tender pieces of chicken in every bite. Spinach mixed into the toppings keeps the green theme going without overpowering the pesto flavor.
Equipment
- Baking sheet
- Oven
- Rolling pin
Ingredients
- 1 pound pizza dough
- ½ cup basil pesto
- 1 cup cooked chicken, shredded
- 1 cup fresh spinach, chopped
- 1½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 475°F and place a baking sheet or pizza stone inside to heat.
- Roll the pizza dough into a 12-inch circle on a lightly floured surface.
- Brush the dough lightly with olive oil, then spread the basil pesto evenly over the surface, leaving a small border around the edge.
- Scatter the shredded chicken and chopped spinach across the pesto layer.
- Sprinkle the mozzarella cheese evenly over the toppings, followed by the Parmesan cheese.
- Transfer the pizza to the hot baking sheet or stone and bake for 12 to 15 minutes until the crust is golden and the cheese is bubbling.
- Remove from the oven, slice, and serve while hot.
Notes
Cuisine: Italian
Equipment: Baking sheet, Oven, Rolling pin
Jack-o’-Lantern Roasted Pepper Pizza
This pizza brings a fun Halloween touch to dinner with roasted orange peppers arranged like a carved jack-o’-lantern. It works well for a weeknight meal or a small party because the steps stay simple and the ingredients stay familiar. The result has a crisp crust, melted cheese, and sweet roasted peppers with a light savory finish from the olives.
Equipment
- Oven
- Baking sheet
- Knife
Ingredients
- 1 pound pizza dough
- 3/4 cup tomato sauce
- 8 ounces mozzarella cheese, shredded
- 3 orange bell peppers
- 2 tablespoons olive oil, divided
- 1/4 teaspoon salt
- 1/4 cup sliced black olives
Instructions
- Preheat the oven to 475 degrees and place a baking sheet inside to heat.
- Toss the orange bell peppers with 1 tablespoon olive oil and the salt. Place them on a separate baking sheet and roast for 20 minutes until the skins start to blister.
- Remove the peppers from the oven, let them cool slightly, then slice them into strips.
- Roll the pizza dough into a 12-inch circle on parchment paper. Spread the tomato sauce evenly over the dough and top with the shredded mozzarella.
- Arrange the roasted pepper strips on the cheese to form a jack-o’-lantern face, using the black olive slices for eyes and mouth details.
- Drizzle the remaining tablespoon of olive oil over the top. Slide the pizza onto the hot baking sheet and bake for 12 to 15 minutes until the crust is golden and the cheese bubbles.
Notes
Cuisine: Italian
Equipment: Oven, Baking sheet, Knife
Vampire Roasted Garlic and Herb Pizza
This pizza highlights roasted garlic as the star ingredient, which turns sweet and mellow after roasting. It pairs with fresh herbs for an aromatic finish that feels fitting for a Halloween dinner without needing extra decorations. The result is a savory pie with a crisp crust, creamy melted cheese, and plenty of garlic flavor in each bite.
This recipe serves 4 people.
Equipment
- Baking sheet
- Oven
- Foil
Ingredients
- 1 pound pizza dough
- 2 heads garlic
- 3 tablespoons olive oil, divided
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees F. Cut the tops off both heads of garlic to expose the cloves, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 35 minutes until soft.
- Raise the oven temperature to 475 degrees F. Stretch the pizza dough into a 12-inch round on a parchment-lined baking sheet and brush with the remaining 2 tablespoons olive oil.
- Squeeze the roasted garlic cloves from their skins and spread them evenly over the dough.
- Sprinkle the mozzarella and parmesan evenly over the garlic.
- Scatter the basil, oregano, and thyme across the cheese, then season with salt and pepper.
- Bake for 12 to 14 minutes until the crust is golden and the cheese is bubbling.
- Remove from the oven, slice, and serve while hot.
Notes
Cuisine: Italian
Equipment: Baking sheet, Oven, Foil
Bat Wing Balsamic Onion Pizza
This pizza combines sweet caramelized onions with tangy balsamic vinegar for a savory topping that fits right into a Halloween spread. The dark, glossy onions give the pie a moody look that works well for an October dinner without needing extra decorations. It comes together with basic pantry items and feels hearty enough to serve as the main dish.
The flavor leans sweet and tangy from the onions, balanced by melted cheese and a crisp crust. It pairs nicely with a simple green salad on the side.
Equipment
- Large skillet
- Pizza stone or baking sheet
- Oven
Ingredients
- 1 ball pizza dough (12 ounces)
- 3 large red onions, thinly sliced
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil, divided
- 1 1/2 cups shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh basil leaves for serving
Instructions
- Preheat the oven to 475°F and place a pizza stone or baking sheet inside to heat.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced onions and salt, then cook for 10 minutes until they soften and start to brown.
- Pour in the balsamic vinegar and continue cooking for 5 more minutes until the onions turn glossy and most of the liquid evaporates. Remove from heat.
- Roll the pizza dough into a 12-inch circle on a lightly floured surface. Brush the remaining tablespoon of olive oil over the dough.
- Spread the balsamic onions evenly across the dough, leaving a small border around the edge. Sprinkle the mozzarella cheese on top and finish with black pepper.
- Transfer the pizza to the hot stone or sheet and bake for 12 to 15 minutes until the crust is golden and the cheese bubbles.
- Remove from the oven, let it rest for 2 minutes, then scatter fresh basil leaves over the top before slicing.
Notes
Cuisine: Italian
Equipment: Large skillet, Pizza stone or baking sheet, Oven
Skeleton Prosciutto and Arugula Pizza
This skeleton pizza turns a simple prosciutto and arugula pie into a Halloween dinner idea. Strips of prosciutto are laid out to form a loose rib cage shape on the cheese before baking. The result gives a fun visual without extra steps or special tools. It works well for weeknight meals or small parties when you want something quick that still feels themed.
The pizza combines salty cured meat with peppery greens and melted cheese. A final drizzle of olive oil ties the toppings together and keeps the arugula fresh.
Equipment
- Baking sheet or pizza stone
- Rolling pin
- Mixing bowl
Ingredients
- 1 pound pizza dough
- ½ cup pizza sauce
- 2 cups shredded mozzarella cheese
- 6 ounces thinly sliced prosciutto
- 2 cups fresh arugula
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat the oven to 475°F and place a baking sheet or pizza stone inside to warm.
- Roll or stretch the pizza dough into a 12-inch round on parchment paper.
- Spread the pizza sauce evenly over the dough, leaving a small border around the edge.
- Sprinkle the mozzarella cheese over the sauce.
- Tear the prosciutto into long strips and arrange them in a loose rib-cage pattern across the cheese.
- Slide the pizza onto the hot baking sheet or stone and bake for 10 to 12 minutes until the crust is golden and the cheese is bubbling.
- While the pizza bakes, toss the arugula with the olive oil, salt, and black pepper in a bowl.
- Remove the pizza from the oven and scatter the dressed arugula over the top before slicing.
Notes
Cuisine: Italian
Equipment: Baking sheet or pizza stone, Rolling pin, Mixing bowl
Haunted Forest Truffle Mushroom Pizza
This pizza combines earthy mushrooms and truffle oil for a savory dish that feels fitting for a Halloween dinner. The dark, woodsy toppings give it a subtle spooky touch while keeping the focus on hearty flavors that work well for a weeknight meal or small gathering.
Sautéed mushrooms provide a meaty texture, while the truffle oil adds a rich aroma that pairs nicely with melted cheese. The result is a balanced pizza that feels elevated without extra effort.
Equipment
- Baking sheet
- Large skillet
Ingredients
- 1 ball pizza dough (12-14 inches)
- 10 ounces mixed mushrooms (cremini and shiitake), sliced
- 3 tablespoons truffle oil, divided
- 2 cups shredded mozzarella cheese
- 3 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 cup baby spinach
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 475°F and place a baking sheet or pizza stone inside to heat.
- Heat 1 tablespoon of truffle oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 6-8 minutes until they release liquid and start to brown.
- Stir in the minced garlic, rosemary, salt, and black pepper. Cook for 1 minute more, then remove the skillet from the heat.
- Roll out the pizza dough on a lightly floured surface to your desired thickness. Carefully transfer it to the hot baking sheet.
- Brush the dough with 1 tablespoon of truffle oil. Sprinkle the mozzarella evenly over the surface, then spread the mushroom mixture on top.
- Bake for 12-15 minutes until the crust is golden and the cheese has melted and bubbled.
- Remove the pizza from the oven. Top with the baby spinach and drizzle with the remaining tablespoon of truffle oil before slicing.
Notes
Cuisine: Italian
Equipment: Baking sheet, Large skillet
Spiced Pumpkin and Ricotta Pizza
This pizza brings warm autumn flavors to the table with a spiced pumpkin base and creamy ricotta. It works well for a Halloween dinner when you want something seasonal yet simple to prepare. The crust turns crisp while the toppings stay soft and rich.
The taste balances earthy pumpkin with gentle spices and smooth cheese. Fresh sage adds an herbal note that pairs nicely with the sweetness of the pumpkin.
Equipment
- Pizza stone
- Mixing bowl
- Baking sheet
Ingredients
- 1 ball pizza dough (12-14 inches)
- 1 cup pumpkin puree
- 2 tablespoons olive oil, divided
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 8 fresh sage leaves
- Honey for drizzling
Instructions
- Heat the oven to 475°F and place a pizza stone or baking sheet inside to warm.
- Roll the pizza dough into a 12-14 inch circle on a lightly floured surface.
- Mix the pumpkin puree with 1 tablespoon olive oil, pumpkin pie spice, and salt in a bowl.
- Spread the pumpkin mixture evenly over the dough, leaving a small border around the edge.
- Dot the ricotta cheese across the pumpkin layer, then sprinkle the mozzarella on top.
- Brush the crust edge with the remaining tablespoon of olive oil.
- Transfer the pizza to the hot stone or sheet and bake for 12-15 minutes until the crust is golden and the cheese has melted.
- Remove from the oven, scatter the sage leaves over the top, and drizzle lightly with honey before slicing.
Notes
Cuisine: American
Equipment: Pizza stone, Mixing bowl, Baking sheet
Creepy Crawly Anchovy and Olive Pizza
This pizza uses anchovies and olives to create a simple but striking Halloween effect. The fish are laid out to look like crawlers moving across the surface, and the olives serve as dark accents that complete the look. It makes a good choice for a themed dinner when you want something savory and quick to put together.
The salt from the anchovies balances the mild cheese and tomato sauce, while the olives add a briny bite. The result is a thin, crisp crust with a bold topping layer that feels more interesting than a standard cheese pizza.
Equipment
- Pizza stone
- Baking sheet
- Rolling pin
Ingredients
- 1 (12-inch) prepared pizza dough
- 1/2 cup marinara sauce
- 8 ounces mozzarella cheese, shredded
- 16 anchovy fillets
- 12 pitted black olives
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 475°F and place a pizza stone or baking sheet inside to heat.
- Roll or stretch the pizza dough into a 12-inch circle on a lightly floured surface.
- Spread the marinara sauce evenly over the dough, leaving a small border around the edge.
- Sprinkle the shredded mozzarella cheese across the sauce in an even layer.
- Arrange the anchovy fillets in curved lines across the cheese to resemble crawlers. Place whole black olives at intervals along the anchovies to act as bodies or heads.
- Drizzle the olive oil over the top.
- Transfer the pizza to the hot stone or sheet and bake for 10 to 12 minutes until the crust is golden and the cheese is bubbly.
- Remove from the oven, slice, and serve while hot.
Notes
Cuisine: Italian
Equipment: Pizza stone, Baking sheet, Rolling pin
Caramelized Apple and Brie Pizza
This pizza pairs sweet caramelized apples with creamy brie for a cozy fall meal. It fits a Halloween dinner because the warm flavors feel seasonal and a little unexpected next to more traditional savory pies.
The result has a crisp crust, soft melted cheese, and tender apple slices with a light caramel coating. A few walnuts add crunch without overpowering the main ingredients.
Equipment
- Oven
- Large Skillet
- Baking Sheet
Ingredients
- 12 ounces pizza dough
- 2 tablespoons unsalted butter
- 3 medium apples, cored and thinly sliced
- 3 tablespoons brown sugar
- 8 ounces brie cheese, sliced
- 1/4 cup chopped walnuts
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat the oven to 475 degrees F and place a baking sheet or pizza stone inside to heat.
- Roll or stretch the pizza dough into a 12-inch round on a piece of parchment paper.
- Melt the butter in a large skillet over medium heat. Add the apple slices and brown sugar, then cook for 6 to 8 minutes, stirring occasionally, until the apples soften and the sugar caramelizes.
- Remove the skillet from the heat and let the apples cool slightly.
- Transfer the dough on the parchment to the hot baking sheet or stone. Arrange the brie slices evenly over the dough.
- Spoon the caramelized apples and any pan juices over the cheese. Scatter the walnuts on top.
- Bake for 12 to 15 minutes until the crust is golden and the cheese has melted.
- Remove from the oven, sprinkle with fresh thyme leaves, and let rest for 2 minutes before slicing.
Notes
Cuisine: American
Equipment: Oven, Large Skillet, Baking Sheet
