Ghost pizza variations I’m obsessed with for spooky parties

With ghost pizza variations, you can get creative, combining flavors and spooky shapes that are easy to make yet impressive to serve. Whether you want simple bites or loaded slices, this guide will inspire you to elevate your party menu in the most hauntingly tasty way.

Why I Can’t Stop Making These Cookies

• Quick win: These ghost pizzas come together fast, perfect for last-minute party prep.
• Flavor twist: Classic pizza meets cheesy eyeballs and olive mouths for a fun surprise.
• Pantry-friendly: Use what you have no fancy ingredients needed.
• Kid-friendly: The playful shapes get kids excited to eat their veggies and cheese.
• Seasonal appeal: Perfect for October, but delicious all fall long.

What Type of Cheese Should I Use?

For ghost pizza variations, mild, melty cheeses like mozzarella or provolone are ideal. Fresh mozzarella offers a creamy texture and glowing white color, perfect for ghost shapes. If using frozen cheese, thaw and drain any excess moisture to avoid soggy crusts. Shredded dried cheese works too but might not give you that classic gooey pull. Always pat dry fresh or frozen toppings with a paper towel before assembling.

Options for Ingredient Alternatives

• Butter or olive oil for brushing the crust olive oil adds a subtle depth, butter brings richness.
• Use cheddar, gouda, or pepper jack instead of mozzarella for varied flavor profiles.
• Substitute whole milk with almond, oat, or soy milk to keep it dairy-free.
• Vanilla extract isn’t typical here, but a dash of garlic or Italian seasoning can upgrade your dough.
• Fresh spinach or kale can replace basil for a green “ghostly” touch; frozen should be thawed and pressed to remove water.
• If using coconut oil, chill the dough before shaping for easier handling.

The Biggest Challenges While Baking

• Folding delicate ingredients like sliced olives or fresh herbs last to avoid bruising or color changes.
• Using butter at the right temperature not melted, but softened to create a tender crust.
• Avoid overmixing the dough to keep the crust soft, not tough.
• If your dough feels dry, add 1 tablespoon of milk at a time until it comes together.
• Chilling the dough for at least 30 minutes helps maintain shape when shaping ghost faces.

Storage & Freezing Instructions

Store leftover ghost pizzas at room temperature for up to 2 hours, or in the fridge for 3–4 days in an airtight container. To freeze, place parchment-lined layers between ghost pizzas so they don’t stick together, wrap tightly in plastic wrap, and freeze up to 2 months. For make-ahead dough, wrap well and freeze before adding toppings. Thaw overnight in the fridge before rolling and baking.

Estimated Nutrition

A batch (about 8 small ghost pizzas) typically contains around 1600 calories, depending on toppings. Per serving, expect roughly 200 calories, 10 grams fat, 20 grams carbs, and 8 grams protein. Extras like olives or veggies add minimal calories but lots of flavor and texture.

Ingredients

• 2 1/4 tsp active dry yeast (1 packet)
• 1 cup warm water (240 ml)
• 2 1/2 cups all-purpose flour (300 g)
• 1 tsp sugar
• 1 tsp salt
• 2 Tbsp olive oil, plus extra for brushing (30 ml)
• 3/4 cup shredded mozzarella cheese (85 g)
• 1/4 cup sliced black olives (40 g)
• 1/2 cup pizza sauce (120 ml)
• Optional: fresh basil leaves for garnish

Step-by-Step Instructions

1. Activate the yeast by combining warm water and sugar in a bowl. Stir and let sit for 5 minutes until foamy.
2. In a large bowl, mix the flour and salt. Add olive oil and the yeast mixture, stirring to combine into a dough.
3. Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Place in an oiled bowl, cover with a towel, and let rise for 1 hour until doubled.
4. Preheat oven to 450 degrees F (230 degrees C) and line a baking sheet with parchment paper.
5. Punch down the dough and roll out to about 1/4 inch thickness. Use a ghost-shaped cookie cutter or a knife to cut ghost shapes and arrange on the baking sheet.
6. Spread pizza sauce evenly on each ghost, sprinkle mozzarella cheese, then add sliced olives for eyes and mouth. Add basil if desired.
7. Bake for 10–12 minutes until the cheese is bubbly and the crust is golden. Let cool slightly before serving.

Tips, Variations & Serving Ideas

• Customize eyes with pepperoni circles, cherry tomatoes, or sliced mushrooms.
• Use pre-made pizza dough or flatbread for a faster prep.
• Underbake by 1–2 minutes for a gooey cheese center.
• Brush crust edges with garlic butter for extra flavor.
• Serve with a side of ranch dressing or marinara for dipping.
• Store leftovers in the fridge and reheat in a toaster oven for crispiness.
• Add roasted veggies like peppers or mushrooms for more color and nutrition.

FAQs

Q: Can I make these ghost pizzas gluten-free?
A: Yes, use a gluten-free pizza dough mix and adjust baking time as needed.

Q: How do I prevent soggy crusts?
A: Drain fresh or frozen toppings well, and avoid overloading sauce.

Q: Can these be made vegan?
A: Substitute dairy cheese with plant-based cheese and use olive oil instead of butter.

Save This for Later

Love these spooky ghost pizza variations? Save this recipe on Pinterest so you can find it easily when Halloween party time rolls around! Sharing the spooky fun never tasted so good.