Ghost Pizza Recipe fans, you just found your new Halloween showstopper that tastes as good as it looks. I make these every October, and they disappear faster than I can line up the olive eyes. You get bubbly cheese ghosts, a crisp crust, and a sauce that hits all the cozy pizza notes. Kids cheer, adults swipe extra slices, and you feel like a kitchen legend.
Easy Ghost Pizza Recipe
You shape creamy mozzarella into ghost cutouts and watch them melt into adorable spooky faces. The crust bakes crisp, the sauce pops with garlic and oregano, and the cheese pulls stretch like a costume party for your taste buds. I keep the steps simple so you can focus on the fun decorating part. You can scale the recipe for a party or make a cozy family night version with a movie.
I tested this on both store bought dough and homemade dough, and both scored high marks. I prefer a hot oven for golden edges and melty cheese ghosts that stay ghost like. The olive eyes add just the right salty bite. You can use provolone if you want creamier ghosts that hold shape a little longer.
Ingredients You’ll Need
Dough and Sauce
- 1 pound pizza dough at room temperature
- 1 cup marinara or pizza sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 tablespoon fine cornmeal or semolina for the pan
- Flour for shaping
Toppings and Decorations
- 8 to 10 slices whole milk mozzarella or provolone
- 8 to 10 black olives pitted
- 1 cup shredded mozzarella for extra coverage optional
- Red pepper flakes optional
- Fresh basil for serving optional
Tools
- Large sheet pan or pizza stone
- Parchment paper
- Small paring knife or small ghost shaped cookie cutter
- Rolling pin optional
How to Make Ghost Pizza
- Heat the oven to 475 F or 245 C. Place a pizza stone in the oven if you have one. Line a sheet pan with parchment and dust it with cornmeal.
- Stir the sauce with garlic powder and oregano. Taste and adjust salt if needed. Slice the olives into tiny rounds and triangles for eyes and mouths.
- Shape the dough on a floured surface into a 12 inch round or into 6 mini ovals. Transfer to the prepared pan. Brush the dough lightly with olive oil.
- Spread the sauce over the dough, leaving a small border. Sprinkle a thin layer of shredded mozzarella if using. This base cheese helps the ghost slices sit nicely.
- Cut the ghost shapes from the cheese slices. Use a cookie cutter if you have one, or trace ghosty curves with a small knife. Place the cheese ghosts evenly on the pizza.
- Press olive bits onto the ghosts to make eyes and mouths. Gently push them into the cheese so they stay put while baking.
- Bake the pizza on the lower middle rack for 10 to 12 minutes until the crust browns and the ghosts look glossy and melty. If you want more color, move the pan to the top rack for 1 to 2 minutes.
- Cool for 2 minutes. Add fresh basil and a pinch of red pepper flakes if you want some heat. Slice and serve while the ghosts still look spooky and cute.
Tips
- Warm the dough on the counter for 45 to 60 minutes so it stretches without tearing. Cold dough fights back.
- Dust your hands with flour and treat the dough gently. I press from the center out and keep the edges a touch thicker for a nice rim.
- Cut thicker cheese ghosts for stronger shapes. Thin slices melt fast and can lose the ghost outline.
- Place the ghosts on cheese or sauce, not on puddles of oil, so they grab and stay centered.
- If the olive eyes slide, push them in slightly or poke a tiny guide dot with the tip of the knife.
Variations To Try
- Spicy version with ghost pepper flakes or a drizzle of chili oil after baking.
- White pizza with olive oil, grated garlic, and a light shower of Parmesan under the ghosts.
- Pesto base for a green backdrop that makes the ghosts pop.
- Gluten free dough or cauliflower crust works well. Bake a touch longer for crispness.
- Dairy free ghosts with vegan mozzarella slices. Choose a brand that melts well.
- Mini pizzas for parties. Shape 8 small rounds and top each with a single ghost.
Mistakes to Avoid
- Do not overload with sauce. Heavy sauce drowns the crust and causes soggy centers.
- Do not bake at a low temperature. Hot ovens give crisp crust and better cheese melt.
- Do not cut ghosts too small. Tiny ghosts melt into blobs and lose their faces.
- Do not skip resting the dough. Tight dough shrinks and tears during shaping.
What to Serve with it
- Garlic knots or simple breadsticks with warm marinara.
- A crisp salad with romaine, cucumber, and a lemony vinaigrette.
- Roasted broccoli or green beans with a squeeze of lemon.
- Sparkling water with orange slices for a festive touch.
Leftovers and Storage Tips
- Cool slices, then store them in an airtight container in the fridge for up to 3 days.
- Reheat on a skillet over medium heat for 3 to 4 minutes with a lid to melt the cheese. The crust stays crisp this way.
- Freeze slices on a tray, then bag them for up to 2 months. Reheat from frozen at 400 F or 205 C for 10 to 12 minutes.
- Keep extra olive bits in a small bag so you can refresh the faces after reheating if needed.
Nutrition Information
Approximate per slice based on 8 slices from a 12 inch pizza
Calories 260
Carbohydrates 28 g
Protein 12 g
Fat 11 g
Saturated Fat 5 g
Fiber 2 g
Sodium 640 mg
Values will vary based on dough thickness, cheese type, and toppings.
Ghost Pizza Recipe
Ingredients
Instructions
- Dissolve yeast in warm water; let it sit until foamy, about 5 minutes.
- Combine flour and salt in a large bowl; add yeast mixture and olive oil.
- Knead dough until smooth and elastic, about 7-10 minutes.
- Place dough in a greased bowl, cover, and let rise until doubled in size, about 1 hour.
- Preheat oven to 475°F (245°C).
- Roll out dough into desired ghost shape on a pizza stone or baking tray.
- Spread pizza sauce evenly over the dough.
- Sprinkle mozzarella cheese over the sauce.
- Arrange sliced mushrooms to form the ghost shape and place black olive slices as eyes.
- Bake for 12-15 minutes or until crust is golden and cheese is bubbly.