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Halloween Special: Pizza Skull

Updated: May 20


Ever stumbled upon something so unique and intriguing that it instantly sparked inspiration? That's precisely what happened when I came across a skull pizza video on TikTok. The creativity of the idea left an impression, and with Halloween just around the corner, the timing couldn't have been more perfect.


The playful, eerie aesthetic of the skull combined with the comforting familiarity of pizza? A match made in Halloween heaven!



But, of course, every great pizza calls for an equally delightful dip. Rather than the usual suspects, I opted for a simple yet punchy tomato sauce. The trick? No marathon cooking sessions. We want those tomatoes to sing with their natural, fruity notes, not simmer away into oblivion. A dip that's fresh, zesty, and takes no time? Count me in.


Bathe in a pool of blood...


Now, onto the main event - the skull pizzas themselves. A golden, crispy exterior encases a heart of gooey mozzarella, and the aromatic embrace of homemade pesto just brings it all together.


The fun is as much in the crafting as it is in the devouring. A dish that promises both entertainment and a tasty bite, it's perfect for those looking to sprinkle a little extra magic onto their Halloween festivities. Ready to dive into this wickedly delicious adventure?


Ingredients:

(Make 6 skull pizzas)

  • Tomato Sauce:

  • Highly Quality Olive Oil, 1/4 Cup

  • Yellow Onion Finely Sliced, 1

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Dried Anchovies, 1 TBSP

  • Garlic Finely Minced, 3 Cloves

  • Tomato Puree, 1 TBSP

  • Canned Tomatoes, 14oz

  • White Wine Vinegar, 1 TBSP

  • Dried Italian Herbs, 1 TBSP

  • Celery Seeds, Pinch

  • Chili Flakes, Pinch

  • Mushroom Powder, Pinch

  • Parsley Coarsely Sliced, A Handful

  • Skull Pizza:

  • My Multi-Purpose Pizza Dough, 6 Dough Balls / 150g Each

  • Highly Quality Olive Oil, For Greasing

  • Mozzarella, 12 Slices

  • Simple Pesto Homemade, 6 Heaping TBSP

Equipment:

Directions:

  1. Please visit my “My Multi-Purpose Pizza Dough” page for the dough recipe.

  2. Please visit my “Panzanella Salad” page for the simple pesto recipe.

  3. Make the Tomato Sauce

  4. Heat olive oil in a saucepan over medium heat.

  5. Add onions, season with salt and pepper, and sauté until translucent.

  6. Stir in anchovies and cook until dissolved.

  7. Add garlic and sauté until aromatic.

  8. Add tomato puree and cook until lightly caramelized.

  9. Pour in canned tomatoes. Rinse the can with a little water and add that too.

  10. Stir in white wine vinegar, Italian herbs, celery seeds, mushroom powder, and chili flakes.

  11. Simmer, add chopped parsley, and adjust seasoning to taste.

  12. Blitz with a stick blender until smooth. Set aside.

  13. Assemble the Skull Pizza

  14. Grease skull molds with olive oil.

  15. Roll out pizza dough, keeping the center thick and edges thin.

  16. Line each mold with the dough, letting the excess hang over.

  17. Fill with a slice of mozzarella, a spoonful of pesto, and another slice of mozzarella.

  18. Wet hands and seal the dough tightly.

  19. Repeat for all molds. Cover and let rise for 30 minutes.

  20. Place a baking tray with a bit of weight on top to help keep the shape during proofing.

  21. Bake and Serve

  22. Preheat oven to its highest setting.

  23. Bake pizzas until golden brown.

  24. Move to the lower rack if tops cook faster than bottoms.

  25. Serve immediately with the warm anchovy tomato sauce on the side.


Who's ready for some skull pizzas?


All that ooey gooey goodness...

Recipe Video:




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