Description
Create fun and spooky mini Halloween pizzas that are perfect for kids and parties. This easy recipe uses simple ingredients and allows for creative, edible decorations.
Ingredients
Scale
- 1 pound store-bought pizza dough
- 1/2 cup pizza sauce
- 2 cups shredded mozzarella cheese
- 4–6 slices provolone cheese
- 1/4 cup mini pepperonis
- 1/2 cup black olives, pitted and sliced
- 1/4 cup green olives, pitted and sliced
- 1/4 red bell pepper, finely diced or thinly sliced
- 1/4 yellow bell pepper, finely diced or thinly sliced
- 1/4 cup thinly sliced red onion
- 1 tablespoon olive oil
- Pinch of garlic powder (optional)
- Fresh basil or oregano (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll out the pizza dough to about 1/4-inch thickness. Use a 3-4 inch round cookie cutter (or the rim of a glass) to cut out mini pizza bases from the dough.
- Place the dough circles onto the prepared baking sheets, leaving space between them. Re-roll scraps as needed.
- Lightly brush the tops of each mini pizza base with olive oil. Sprinkle with garlic powder if using.
- Spread a thin layer of pizza sauce over each base, leaving a small border for the crust.
- Sprinkle shredded mozzarella cheese generously over the sauce.
- Decorate the pizzas to create Halloween themes: Mummy Pizzas: Place two mini pepperonis for eyes. Drape thin strips of provolone cheese (or mozzarella) over the pizza to resemble bandages. Spider Web Pizzas: Drizzle additional pizza sauce in concentric circles over the mozzarella. Drag a toothpick from the center outwards to create a web pattern. Add black olive halves for a spider body and olive strips for legs. Ghost Pizzas: Use ghost-shaped cutouts from provolone cheese. Place them on the pizza. Add tiny olive pieces for eyes if desired. Jack-o’-lantern/Monster Pizzas: Use bell pepper pieces (red, yellow) and black olives to create faces and features. Red onion rings can also be used for eyes or mouths.
- Bake for 10-12 minutes, or until the crust is golden brown and the cheese is bubbly and melted. Rotate baking sheets halfway through if baking multiple sheets.
- Carefully remove the pizzas from the oven and let them cool on the baking sheets for 2-3 minutes.
- Garnish with fresh basil or oregano if desired. Serve warm.
Notes
- Ensure pizza dough is at room temperature for at least 30 minutes before rolling for easier handling.
- For mummy pizzas, if you don’t have provolone, you can tear strips from mozzarella slices.
- If using regular-sized pepperoni, quarter them for smaller details.
- A mandoline slicer can help create very thin red onion rings for spider webs.
- For a spicier kick, use a pizza sauce with a little extra spice.
- Consider serving with a side of ranch dressing or marinara for dipping.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 20 Minutes
- Cook Time: 10-12 Minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pizza
- Calories: Approx. 150-200
- Sugar: Approx. 2-4g
- Sodium: Approx. 300-500mg
- Fat: Approx. 8-12g
- Saturated Fat: Approx. 4-6g
- Unsaturated Fat: Approx. 3-5g
- Trans Fat: 0g
- Carbohydrates: Approx. 15-20g
- Fiber: Approx. 1-2g
- Protein: Approx. 7-10g
- Cholesterol: Approx. 15-25mg