Meet my Spooky Pizza, a Halloween crowd-pleaser loaded with melty ghost mozzarella and adorable olive spiders. It is fast to assemble, wildly customizable, and guaranteed to get giggles at the table. Perfect for weeknight fun before trick-or-treating.
Why You’ll Love This Spooky Pizza
- Festive and fun without fussy steps, ideal for busy nights.
- Kid approved flavors with a crispy, cheesy finish adults love too.
- Flexible ingredients so you can use what you have.
- Ready in about 30 minutes with store-bought dough.
Spooky Pizza Ingredients & Substitutions
Dough
- 1 lb pizza dough, room temperature for 30 minutes. Swap with pre-baked crust, flatbread, or gluten-free dough.
- 1 tbsp olive oil for the pan and brushing the crust.
- 1 tbsp cornmeal or flour for dusting.
Quick Pizza Sauce
- 1 cup crushed tomatoes or tomato puree.
- 1 tbsp tomato paste for richness. Can skip if sauce is thick.
- 1 tbsp olive oil.
- 2 garlic cloves, minced. Use 1 tsp garlic powder if needed.
- 1 tsp dried oregano, plus a pinch of dried basil.
- 1/2 tsp sugar to balance acidity. Optional.
- 1/2 tsp kosher salt and a few grinds of black pepper.
Toppings
- 8 oz low moisture mozzarella, sliced 1/4 inch thick then cut into ghost shapes. Provolone or sliced mozzarella rounds also work.
- 12 large black olives, pitted, for spiders and spider legs.
- 1/4 cup finely grated Parmesan for extra savoriness.
- Red pepper slivers or peppercorns for ghost eyes. Mini pepperoni optional.
- Fresh basil or parsley for garnish. Red pepper flakes for heat.
Step-by-Step Instructions to Make Spooky Pizza
Preheat and Prep the Dough
Place a rack in the lower third of the oven and preheat to 475°F (245°C). Lightly oil a pizza pan or line a baking sheet with parchment and sprinkle with cornmeal. Stretch the dough into a 12 to 14 inch round or oval. If it resists, let it rest 5 minutes, then continue.
Simmer a Quick, Flavorful Sauce
Warm olive oil in a small saucepan over medium heat. Add garlic and cook 30 seconds. Stir in crushed tomatoes, tomato paste, oregano, sugar, salt, and pepper. Simmer 5 minutes to thicken slightly, then cool 2 minutes so it does not melt the cheese too fast.
Cut Ghosts and Olive Spiders
Use a small ghost cookie cutter on mozzarella slices, or trim rounded edges with a paring knife to make simple ghost shapes. Dot each ghost with tiny red pepper or peppercorn eyes. For spiders, slice 4 olives in half for bodies and cut remaining olives into thin strips for legs.
Assemble the Spooky Pizza
Brush the dough lightly with olive oil, then spread 1/2 to 3/4 cup sauce, leaving a 1 inch border. Sprinkle Parmesan. Arrange mozzarella ghosts and place olive bodies with 6 to 8 thin legs each. Do not overcrowd so everything melts and browns nicely.
Bake Until Cheesy and Golden
Bake 11 to 14 minutes on the lower rack until the crust is puffed and deep golden at the edges and the cheese is melty with light golden spots. Rotate the pan in the last 3 minutes if browning is uneven.
Add Finishing Touches
Let the pizza rest 2 minutes. Add fresh basil, a drizzle of olive oil, and red pepper flakes if you like a kick. Slice and serve warm.
Tips for Success
- Work with room temperature dough so it stretches without tearing.
- Keep cheese ghosts cold until topping to help them hold shape.
- Lightly thicken the sauce so the crust stays crisp.
- Use the lower oven rack for better bottom browning.
- Do a 3 minute parbake before saucing if your dough is very thick.
Variations of Spooky Pizza
- Mummy Pizza: Use mozzarella strips to make mummy bandages and olive slices for eyes.
- Pumpkin Face: Shape dough into a pumpkin and use pepperoni or peppers to make a jack-o-lantern face.
- White Spooky Pie: Skip red sauce and use garlic olive oil plus dollops of ricotta.
- Vegan: Use plant-based mozzarella and skip Parmesan. Drizzle with chili oil for extra flavor.
- Gluten-Free: Use a gluten-free crust and bake on parchment for easier handling.
Serving Suggestions: What to Pair with Spooky Pizza
- Crisp green salad with lemon vinaigrette.
- Roasted broccoli or green beans for easy veggies.
- Tomato soup or butternut squash soup for cozy vibes.
- Apple cider, sparkling water with citrus, or a light red wine.
Storage & Reheating Instructions
Cool leftovers, then refrigerate slices in an airtight container up to 4 days. For longer storage, freeze slices on a tray until firm, then bag for up to 2 months.
- Oven: 375°F for 8 to 10 minutes on a sheet or directly on the rack.
- Skillet: Medium heat 3 to 5 minutes covered to melt cheese and crisp the base.
- Air Fryer: 350°F for 3 to 5 minutes.
Memories Made Around the Table
We first made this on a chilly October night and my little helper insisted every spider needed exactly eight legs. The giggles as the cheese ghosts melted into goofy smiles is a memory I look forward to every year.
FAQs
Can I use store-bought sauce?
Yes. Choose a thick marinara or pizza sauce. If it is runny, simmer 5 minutes to reduce before topping.
How do I keep the crust from getting soggy?
Use a light layer of sauce, keep toppings modest, and bake on the lower rack. Parbake 3 minutes if your dough is very soft.
What cheese works best for ghost shapes?
Low moisture mozzarella or provolone slices hold shape well. Avoid very wet fresh mozzarella for this design.
Can I make the pizza ahead?
Prep the sauce and cut the cheese and olives up to 24 hours ahead. Assemble just before baking so the dough stays lively.
Final Thoughts
This Spooky Pizza delivers all the Halloween fun with dependable, delicious results. Keep it simple, enjoy the decorating, and serve hot while the ghosts are melty and the spiders are still cute.
