Ingredients
Scale
- 1 pound store-bought pizza dough (at room temperature)
- 1/2 cup high-quality marinara or pizza sauce
- 8 ounces fresh mozzarella cheese (logs work best for slicing)
- 2 tablespoons sliced black olives (to make ghost eyes)
- 1/2 teaspoon dried oregano
- 1 tablespoon olive oil (for brushing the crust)
- Optional: Fresh basil leaves for a “swampy” look
- Optional: Cornmeal for dusting the baking sheet
Instructions
- Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven while it heats. Lightly dust a baking sheet or pizza peel with cornmeal to prevent sticking. Stretch your room-temperature pizza dough into a 12-inch circle or a large rectangle. Aim for an even thickness so the pizza bakes uniformly. Transfer the dough to your prepared pan and brush the outer edges lightly with olive oil for a golden-brown finish.
- Spread the marinara sauce evenly over the dough, leaving about an inch for the crust. Avoid over-saucing, as too much moisture can make the “ghosts” slide. Slice your fresh mozzarella into 1/4-inch thick rounds. Use a small paring knife or a ghost-shaped cookie cutter to trim the cheese slices into ghost silhouettes. If you are free-handing it, just pull the bottom of the cheese circle slightly to create a “tail.”
- Place your mozzarella ghosts on top of the sauce, spacing them out so they don’t touch. Take small pieces of black olives and place two on each ghost to create the eyes. Sprinkle a little dried oregano around the ghosts for extra flavor. Slide the pizza into the oven and bake for 10 to 12 minutes, or until the crust is golden and the cheese is just beginning to melt but still holds its ghost shape. Remove from the oven, let it cool for 3 minutes, and serve!
- Cook Time: 27 minutes