Ghost Pizza Recipe

Why Make This Recipe

Ghost Pizza is a fun and playful dish perfect for Halloween or any spooky occasion. It combines the deliciousness of homemade pizza with a festive touch, making it an exciting meal for kids and adults alike. The combination of gooey mozzarella shaped like ghosts with olive eyes and mouths creates a delightful sight that adds to the fun. Not only is it tasty, but making it together can create memorable moments in the kitchen with family and friends.

How to Make Ghost Pizza

Ingredients:

Active Dry Yeast: 2 ¼ teaspoons (or one 0.25-ounce packet). This is the magic ingredient that will make your crust light and airy.
Warm Water: 1 ⅓ cups (around 105-115°F or 40-46°C). It should feel like a warm bath—too hot and it will kill the yeast, too cold and it won’t activate properly.
Granulated Sugar: 1 tablespoon. This provides food for the yeast, helping it activate and create those beautiful air pockets in the dough.
All-Purpose Flour: 3 ½ cups, plus more for dusting. Standard all-purpose flour provides the perfect balance of structure and tenderness.
Olive Oil: 2 tablespoons. This adds richness, flavor, and helps to create a tender, pliable dough.
Salt: 2 teaspoons. Salt is crucial for flavor and also helps to control the yeast’s fermentation process.
Pizza Sauce: 1 cup of your favorite store-bought pizza or marinara sauce. Look for a thicker sauce, as a watery sauce can make the crust soggy. For a “bloodier” look, choose a vibrant red marinara.
Fresh Mozzarella: One 8-ounce log or large ball of fresh, low-moisture mozzarella. This is crucial. You cannot use pre-shredded mozzarella for this recipe. The fresh mozzarella holds its shape better when cut and melts into perfect ghostly forms without becoming greasy.
Black Olives: ¼ cup, pitted. These will be used to create the eyes and mouths for your ghosts.
Pepperoni Slices (Optional): ½ cup. The pepperoni adds a classic, savory flavor and fills the space between the ghosts.
Cornmeal (Optional): For dusting the pizza peel or baking sheet. This acts like tiny ball bearings, helping the pizza slide easily into the oven and creating a wonderfully crispy bottom crust.
Herbs (Optional): A sprinkle of dried oregano or Italian seasoning over the sauce for an extra layer of flavor.

Directions:

In the bowl of a stand mixer or a large mixing bowl, combine the warm water, sugar, and active dry yeast. Give it a gentle stir and let it sit for 5-10 minutes. You’ll know it’s ready when the mixture becomes foamy and smells fragrant—this means the yeast is alive and ready to work.
In a separate medium bowl, whisk together the 3 ½ cups of all-purpose flour and the 2 teaspoons of salt.
Once the yeast is foamy, add the olive oil to the yeast mixture. Then, add the flour mixture to the wet ingredients. If using a stand mixer, attach the dough hook and knead on low speed for 6-8 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. If kneading by hand, mix until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth and elastic. It should spring back slowly when you poke it.
Lightly grease a large bowl with olive oil. Form your dough into a ball and place it in the bowl, turning it over once to coat the top with oil. Cover the bowl with a clean kitchen towel or plastic wrap. Place it in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
This is a critical step for a crispy crust! Place a pizza stone or an inverted baking sheet on the middle rack of your oven. Preheat the oven to 475°F (245°C). You want the oven and the stone to be screaming hot when the pizza goes in.
While the dough rises and the oven preheats, get your ghostly components ready. Slice the black olives into thin rings for the “eyes.” If you want to make mouths, you can chop a few olives into tiny pieces.
Once the dough has doubled in size, gently punch it down to release the air. Transfer it to a lightly floured surface. You can either make one large pizza or two smaller ones.
Using your fingertips and knuckles, gently stretch and press the dough into your desired shape—a classic 12 to 14-inch circle or a spooky rectangular “coffin” shape. Try to avoid using a rolling pin if you can, as hand-stretching preserves the delicate air bubbles in the dough, leading to a better crust. Place the shaped dough onto a piece of parchment paper lightly dusted with cornmeal.
Spread your pizza sauce evenly over the dough, leaving about a ½-inch border around the edges for the crust. If you like, sprinkle the sauce with a pinch of dried oregano or Italian seasoning.
If you’re using pepperoni or any other toppings (like bell pepper “worms” or onion “webs”), arrange them on the pizza now. This is the layer that will sit underneath your ghosts.
Slice your log or ball of fresh mozzarella into ¼-inch thick rounds.
Place the mozzarella slices on a plate lined with paper towels. Gently pat the tops with another paper towel. This step is essential to remove excess moisture, which will prevent a soggy pizza and help the ghosts hold their shape better.
Using a small ghost-shaped cookie cutter, press firmly into each slice of mozzarella to cut out your ghosts. You should be able to get 8-10 ghosts from an 8-ounce log.
Carefully arrange the mozzarella ghosts on top of the pizza, leaving some space between them as they will spread slightly while melting.
Carefully slide the pizza (still on its parchment paper) onto the preheated pizza stone or baking sheet in the oven.
Bake for 10-14 minutes, or until the crust is golden brown and the cheese is melted and just starting to bubble. The ghosts should have melted into soft, spooky shapes but still be recognizable.
Carefully remove the pizza from the oven. Working quickly, place the olive rings and pieces onto the melted ghosts to create their eyes and mouths. The hot cheese will help them stick.
Return the pizza to the oven for just 1 more minute to set the olive “eyes” in place.
Let the pizza rest for a few minutes before slicing. This allows the cheese to set up, ensuring the toppings don’t slide off.

How to Serve Ghost Pizza

Slice the Ghost Pizza into wedges and serve it warm. You can enhance the spooky experience by serving it on a themed plate or with fun Halloween decorations. It pairs well with a green salad or some crispy veggies for a complete meal. Enjoy it with friends and family to celebrate the spooky season!

How to Store Ghost Pizza

If you have leftovers, let the pizza cool completely. Then, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3 days. For longer storage, you can freeze individual slices wrapped in foil and then placed in a freezer bag. It will keep well for up to 2 months in the freezer. To reheat, bake in the oven until warmed through or heat in the microwave for a quicker option.

Tips to Make Ghost Pizza

Make sure your water is at the right temperature for the yeast to activate.
For a more fun look, use a variety of toppings for the “graveyard” effect under the ghosts.
To prevent sogginess, pat the mozzarella slices dry well before using.
Experiment with different shapes for your ghosts, or use other seasonal cookie cutters to make it more festive.

Variation

You can add various toppings and shapes depending on the season or occasion. Instead of ghosts, try using cookie cutters to make pumpkin shapes or bats for Halloween. You can also add seasonal veggies for a fresh twist, like spinach for a “grass” effect.

FAQs

Can I use a pre-made pizza crust?
Yes, you can use a store-bought pizza crust if you want to save time. Just skip the dough-making steps and follow the rest of the recipe.

What if I don’t have a pizza stone?
You can use an inverted baking sheet instead. Just preheat it in the oven and slide the pizza onto it for a crispy crust.

Can I make the dough ahead of time?
Absolutely! You can prepare the dough ahead and let it rise in the refrigerator overnight. Just bring it back to room temperature before shaping it into a pizza.

Making Ghost Pizza is not only a spooky and fun experience but also a delicious way to celebrate any occasion! Enjoy your cooking adventure and the delightful treat that follows!