So when I originally imagined doing some Halloween inspired pizzas for our twin boys Oscar & Theo I was thinking something a bit more spooky than a pumpkin. Of course, the spooky factor kind of suffered since my “spider legs” were to be built form slices of green peppers. Sadly I failed to double-check we still had a bell pepper in the fridge. We did not when it came time to make this week’s Sunday Supper.
Instead of spooky, we have a bit more of a ridiculous look. Fortunately, the boys didn’t mind and loved their jack o’ lantern pizzas. I just simply took some slices of carrot and triangle cut a tomato slice for eyes and noses.
Tomato Pizza Sauce
28 oz. can crushed plum tomatoes
2 Tbsp. tomato paste (avoid canned)
2 cloves garlic crushed
1 small or 1/2 med. onion, chopped
1 Tbsp. fresh basil, or 1 tsp. dried 1/4 tsp. each: salt, black pepper, sugar, dried oregano,
red pepper flakes
Mix together. Sometimes I sauté the garlic and onions in a little olive oil first. It depends upon what else I’m putting on the pizza. I sauté them if the toppings are more mild, and I don’t if the toppings are more aggressive. Basically, whatever you like.
(makes 2 — 12” rounds)
2 packets “rapid-rise” active dry yeast
1 cup warm water (105 – 110 degrees)
2 teaspoons sugar 6 cups all-purpose flour*
2 teaspoons salt
4 tablespoons olive oil
In a bowl, proof the yeast by mixing yeast, warm water and sugar. Let stand until it becomes foamy. This will take about 5 minutes.
In a mixer or large food processor, mix the flour and salt. Add the proofed yeast mixture and combine. Add olive oil and combine until the moisture is well-mixed into the flour. Add as much additional warm water to produce a dough which is smooth and not sticky. When dough is smooth and can be formed into a ball, it has been sufficiently kneaded.
Place the ball of dough into an oiled bowl; turn to coat all over with oil; cover with a towel, or plastic-wrap, and set in a warm place. Allow it to double in size, which will take about 10-15 minutes, or 1 hour with regular yeast.
When ready to proceed, preheat oven to 450.
Punch dough down; cut into halves; form each half into a ball; roll-out each ball into about a 12” round. Oil pizza pans lightly, and place dough onto pans. Push the dough up slightly around edges to make a border to hold the fillings.
Top pizzas with desired fillings, and moisten top by drizzling on some olive oil. Bake for about 12 minutes, or until dough is golden-brown and fillings are slightly bubbling.
Spooky Kid Pizzas
Pizza dough, homemade or store-bought
Pizza sauce, homemade or store-bought
Toppings: Tomato triangles and carrot sticks for the mouth and teeth
Assemble pizzas with a layer of sauce and plenty of shredded mozzarella. Then make your “spooky” or Halloween inspired masterpiece using toppings.
Heat in a toaster oven or oven at 400 degrees cooking for 15 minutes.
For more Halloween cooking ideas checkout this week’s #SundaySupper recipes
- Shrunken Heads in Cider – Girlichef
- Candy Corn Martini – The Messy Baker Blog
- Trick-or-Treat Wine Pairings for Halloween – ENOFYLZ
- Steak Bites with Bloody Mary Dipping Sauce - I Run for Wine
- Eggs in Purgatory – My Catholic Kitchen
- Mini Jack-o’-Lantern Sloppy Joe Pies – Small Wallet Big Appetite
- Baked Mummy Cheese Dogs – In the Kitchen with KP
- Meat Head – Ruffles & Truffles
- Goblin Eggs – Bobbi’s Kozy Kitchen
- Mummy Hot Dogs – Damn Delicious
- Spooky Kid Pizzas – Sustainable Dad
- Pumpkin Chili, Pumpkin Dip, & Wicken Witch’s Brew – Daddy Knows Less
- Monster Mash – Cindy’s Recipes & Writings
- The Wicken Bao – The Urban Mrs
- Sloppy Worm Sandwiches – La Cocina de Leslie
- Pumpkin Whoopie Pies with Biscoff Cream – The Girl in the Little Red Kitchen
- Spooky Ogre Eye Cookies – The Realistic Nutritionist
- Jack O’ Lantern Cookies – Magnolia Days
- Spooky Good Popcorn Snack Mix – The Weekend Gourment
- White Chocolate & Coconut Dipped Strawberry Ghosts - Sue’s Nutrition Buzz
- Monster Bites – Cravings of a Lunatic
- Vegan Halloween Sugar Cookies – Hezzi-D’s Books & Cooks
- Monster Cookies – Dinners, Dishes, and Desserts
- Tunnel of Doom Cake – That Skinny Chick Can Bake
- Candy-Stuffed Rice Crispy Treat Pumpkins – Chocolate Moosey
- Crispy Graham Bones – The Meltaways
- Dulce de Leche Bat Cookies – Crispy Bits & Burnt Ends
- Witch’s Fingers – Noshing with The Nolands
- Sweet Intestines with Broken Glass – The Little Ferraro Kitchen
- Graveyard Brownies – The Wimpy Vegetarian
- Boo Candy Corn & Chocolate Chip Cookies – Hip Foodie Mom
- Bleeding Devil Cakes – Momma’s Meals
- Pumpkin Halloween Munch – Big Bear’s Wife
- Halloween Peanut Butter Cookie Dough Cake Pops – Juanita’s Cocina
- Jack-O-Lantern Carrot Cake - Galactosemia in PDX
- Ghostly Chocolate Orange Tarts – Happy Baking Days
- Messy Monster Cookies - MarocMama
- Bewitchingly Delicious Butterscotch Broomstick Cake Pops – Mama.Mommy.Mom.
- Halloween Popcorn Cake – Pippis in the Kitchen Again
- Witches Morning Gruel - In the Kitchen with Audrey
- White Chocolate & Dulce de Leche Ghosts – Vintage Kitchen Notes
- Peanut Butter Candy Bar Cookies – The Cookie A Day Challenge
- Monster Cookie Revel Bars – Baker Street
- Halloween Cereal Bars – Basic N Delicious
- Ossi di Morti (Bones of the Dead Cookies) – Webicurean
- Pumpkin Pie Pinwheels – Midlife Road Trip
Please be sure you join us on Twitter throughout the day, this Sunday (October 28th) during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper live chat where we’ll talk about all things Halloween. All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat.