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:
Oven
Sauce Pot
Stick / Stand Blender
Directions:
Please visit my “My Multi-Purpose Pizza Dough” page for the dough recipe.
Please visit my “Panzanella Salad” page for the dough recipe.
Prepare the tomato sauce.
In a sauce pot over medium heat, add olive oil.
Once the oil is heated up, add in onion.
Season with salt and pepper.
Saute and cook until translucent.
Add in anchovies and saute until well combined.
Add in garlic and saute until aromatic.
Add in tomato puree and toast until lightly caramelized.
Followed by the canned tomatoes.
*I like to rinse the can with a bit of water and add into the mixture.*
Stir to combine well.
Add in white wine vinegar, Italian herbs, celery seeds, mushroom powder and chili flakes.
Mix until well combined.
Bring it up to a simmer and add in parsley.
Taste and adjust for seasonings with salt and pepper.
You can transfer everything to a blender and blitz until smooth. I am using my stick blender instead.
Set aside until ready to use.
Prepare the skull pizza.
Grease the skull mold with some olive oil.
Stretch out the pizza dough, but make the edges thinner than the center.
The dough has to be bigger than the mold as well.
Transfer into the mold and press gently to adhere to the mold.
Place 1 slice of mozzarella, followed by pesto and another slice of mozzarella.
Wet your hands, pinch and seal the dough tightly.
Repeat the steps for the remaining pizza dough.
Cover and set aside to rise for 30 mins.
I like to place a baking tray over the pizzas with some weight. This is to make sure that the pizza will not over proof as well as adhering to the shape of the mold.
Preheat the oven to the highest temperature setting.
Wack to the oven and bake until golden brown.
*If the top cooks faster than the bottom, slide the mold to the lowest rack.*
Serve the skull pizzas immediately with the tomato sauce.
Who's ready for some skull pizzas?
All that ooey gooey goodness...