Try Amy Patricia Meade’s recipe for ghoulishly good Halloween pizzas

Dracula, mummy or monster? Amy Patricia Meade, author of the Tish Tarragon mysteries, shares her recipe for these fun (and slightly scary) Halloween pizzas!

Ghoulish Halloween Pizzas

These fun pizzas are just the ‘trick’ to ensuring the little ones fuel up before heading out on the big night. This recipe makes two 12 inch pizzas or four six inch pizzas. Any leftover dough freezes easily for future use.

If you’re short on time, feel free to use pre-baked pizza crusts from the supermarket. The fun is in the decorating!


  • One half of a medium onion, chopped
  • Two cloves of garlic, minced
  • 1 tablespoon olive oil
  • Two 14 oz/400g cans of whole peeled plum tomatoes
  • One teaspoon dried basil
  • One teaspoon dried oregano
  • Salt and pepper to taste

In a large skillet, heat olive oil over medium heat. Add onions and cook until translucent, approximately two to three minutes. Add garlic and cook until warm and fragrant. Add tomatoes and their juice. When warmed through, squash the tomatoes with a potato masher or the back of a fork, making sure to break them into small pieces. Add spices and cook until the mixture has thickened and no water remains. Set aside to cool.


  • 1 1/3 cup/320 ml warm water
  • One standard packet (2 ¼ teaspoons) dried instant yeast
  • 1 Tablespoon granulated white or golden caster sugar
  • 2 Tablespoons olive oil, plus extra for bowl
  • ¾ teaspoon salt
  • 3 ½ cups/440g all-purpose flour, plus more for dusting

Whisk the warm water, yeast, and granulated sugar together in a large bowl. Cover and allow to rest for 5 minutes. The mixture should be slightly bubbly when rested.

Add olive oil and salt and whisk again. With an electric mixer with dough hook attachment, gradually add flour, mixing thoroughly after each addition. Continue to knead until a smooth dough has formed, approximately three to four minutes. (If your mixer isn’t up the challenge, you can do this by hand. Just turn dough out onto a counter, sprinkle some flour on your hands and massage until dough is soft and pliable.)

Place dough in a bowl coated with olive oil. Turn dough over until all sides are covered with oil. Cover with plastic film or a tea towel and allow to rest in a warm environment for approximately one hour. (I put mine in a cold oven with door shut.)

When dough has doubled in size, remove from the oven.

Preheat oven to 450F/230C at least 15 minutes before baking pizzas. Lightly grease a large baking sheet and set aside.

Punch down dough to release air bubbles. Divide dough into two large pizzas or four smaller pizzas. On a lightly floured surface roll each portion of dough into a 12 inch/30 cm or 6 inch/15 cm circle. Brush with olive oil to prevent toppings making the crust soggy. Top with sauce. (Remaining sauce can also be kept and frozen for future use.)

For toppings:

Fresh mozzarella cheese

Pitted black olives

Sliced green olives with pimiento

Red pepper slices

Pepperoni slices

For large pizzas, slice mozzarella cheese and using a cookie cutter or a paring knife, cut cheese slices into ghostly shapes. Place atop pizza and add peppercorns or chopped black olives for eyes. For spiders, cut pitted black olives in half, retaining one half of the olive for the spider body and cutting other half into slices for legs. Place on pizza. Bake for approximately 15 minutes until pizza is hot and crust is brown.

For small pizzas, brush with olive oil and top with sauce and let kids decorate their own pizzas. Looking for some ideas?

Mummy: Cut mozzarella into long “bandages” and arrange over pizza, leaving a spot for two green olive slices as eyes

Dracula: Cover pizza with grated mozzarella. Use chopped black olives as hair (in a widow’s peak, of course!), green olive slices as eyes, and a slice of red pepper for a mouth.

Monster: Apply green olive slices for eyes (as many as you’d like) and make a mouth out of red pepper and pepperoni cut into triangles for fangs.

Jack-o-lantern: Cover pizza with grated mozzarella. Cut triangles of pepperoni to make eyes and nose. Add red pepper for mouth.

Bake smaller pizzas for approximately 12 minutes, or until cheese is melted and bubbly and crust is golden.

Enjoy and don’t forget to Instagram your creations!

Amy Patrica Meade is the author of COOKIN’ THE BOOKS and THE GARDEN CLUB MURDER. Click on the links for more info!

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