Ghost-Shaped Cheese Pizza with Olive Eyes
Equipment
- Oven
- Baking Sheet
- Rolling Pin
- Knife
Ingredients
- 1 pound pizza dough
- ½ cup tomato sauce
- 2 cups shredded mozzarella cheese
- 8 black olives
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Divide the pizza dough into four equal pieces. Roll each piece into an oval shape about ¼ inch thick, then trim the sides to form a simple ghost outline with a rounded top and pointed bottom.
- Place the ghost shapes on the prepared baking sheet. Spread about 2 tablespoons of tomato sauce over each ghost, leaving a small border around the edges.
- Sprinkle ½ cup of shredded mozzarella cheese evenly over the sauce on each ghost.
- Slice each black olive in half and place two halves near the top of each ghost to form eyes.
- Bake for 12 to 15 minutes until the crust is golden and the cheese is fully melted and bubbly.
Notes
Roll the dough on a lightly floured surface to prevent sticking and keep the ghost edges clean. Use low-moisture mozzarella so the cheese stays in place rather than sliding off during baking. If you make the ghosts ahead, cover and refrigerate the shaped dough for up to two hours before topping and baking. Leftovers reheat best in a 350°F oven for five minutes to restore crispness.
Course: Main Course
Cuisine: American
Equipment: Oven, Baking Sheet, Rolling Pin, Knife
Cuisine: American
Equipment: Oven, Baking Sheet, Rolling Pin, Knife