Ingredients
Scale
- 1 pre-baked large pizza crust (standard or thin crust)
- 1/2 cup high-quality pizza sauce or marinara
- 8 ounces fresh mozzarella cheese (logs or slices work best)
- 1/4 cup sliced black olives
- 1 tablespoon olive oil (optional for crust edges)
- Fresh basil or dried oregano for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C). While the oven heats, take your fresh mozzarella and slice it into 1/4-inch thick rounds. Use a small paring knife or a ghost-shaped cookie cutter to gently shape the cheese slices into little ghost silhouettes. Do not worry if they are not perfect; the melting process will give them a natural, flowy ghostly look. Slice your black olives into very small bits to serve as the eyes and mouths for your ghosts.
- Place the pre-baked pizza crust on a baking sheet or a pizza stone. Spread the pizza sauce evenly across the crust, leaving about half an inch around the edges for the handle. If you like a golden crust, lightly brush the edges with olive oil. Carefully arrange your cheese ghosts on top of the sauce. Make sure to space them out so they do not melt into one giant blob of cheese. Reserve the olive pieces for after the baking process to ensure they stay in place.
- Slide the pizza into the center rack of the oven. Bake for 8 to 10 minutes, or until the crust is crisp and the cheese ghosts are just beginning to melt and look “puffy.” Avoid over-baking, as the ghosts will lose their shape if the cheese gets too bubbly. Remove the pizza from the oven and immediately place two small olive bits on each cheese ghost for eyes. Slice the pizza carefully between the ghosts and serve while warm.
- Cook Time: 15 minutes