Best 3 Individual Spooky White Pizzas Recipes

HOMEMADE INDIVIDUAL PIZZAS

Steps:

• (this dough can also be made in a bread maker):
• Put warm water in a large bowl, add the yeast and let stand for about 7 minutes for the yeast to activate. Don't use hot water or you will ruin the yeast.
• Whisk in honey and olive oil. Add flour, then the salt and knead until well-combined (use a dough hook on speed 2 if using a mixer). The dough should be sticky.
• Cover with plastic wrap and leave in a warm place until doubled in volume (45 min to 1 hr at room temp or 25-30 min in a warm 100˚F oven).
• Combine all sauce ingredients in a small sauce pan.
• Simmer over medium/low heat until it is reduced by about a third. It needs to thicken or the pizza will be too juicy. If you need to cool sauce to room temp faster, transfer sauce to a bowl and place in a bath of ice water.
• Generously sprinkle baking pans with cornmeal; this keeps the crust crisper and prevents sticking to the pan. You can also oil pans if you don't have cornmeal.
• Grease a clean work surface and your hands with olive oil. Transfer dough to oiled surface and cut into three even pieces. Form each piece into an 8" round pizza crust using your hands and transfer to baking pans lined with cornmeal.
• Spread 1/3 pizza sauce on each pizza leaving a 1/2" border of dough all the way around. Add plenty of mozzarella cheese and any of your favorite toppings; this is where it gets really fun! (See list of toppings above for supreme pizza or Greek Pizza).
• Bake pizzas at 415 degrees F for 15 minutes or until the crust is crisp and toppings are cooked. Cheese will be melted and turn golden in a few spots.
• (Tip for the Greek Pizza: once the toppings are on, drizzle with extra virgin olive oil. After the pizza comes out of the oven, sprinkle with crumbled feta cheese. It's so good!)

SPOOKY PIZZA

Steps:

• For the salsa verde: Mix the finishing oil, parsley, chilies, oregano, olives and anchovies in a small bowl. Taste and adjust the seasoning with salt, if needed, and reserve.
• For the pizza: Preheat a pizza oven to 550 degrees F. If using a regular oven, put a pizza stone in the bottom and preheat the oven to 550 degrees F.
• Blend the plum tomatoes with the olive oil, garlic and salt to taste in a blender.
• Slice the mozzarella into 2-inch-thick slices. Use a ghost-shaped Halloween cookie cutter to cut out mozzarella ghosts.
• Roll out one of the pizza dough balls to about 12 inches and put on top of a pizza peel. Spoon the tomato sauce all over the pizza, drizzle with finishing olive oil and sprinkle with salt. Bake until the crust is slightly golden brown, about 5 minutes.
• Carefully remove the pizza from the oven, assemble with the mozzarella ghosts, salsa verde and arugula, drizzle with lemon juice and garnish with freshly grated Parmigiano-Reggiano. Repeat with other pizza dough and serve immediately.

INDIVIDUAL SPOOKY WHITE PIZZAS

Steps:

• Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper.Divide the pizza dough into 4 pieces. Working with one piece of dough at a time, roll and stretch on a lightly floured surface into an 8- to 9-inch oval. Transfer to a prepared baking sheet and pull the end of the dough to one side into a tapered end to create a ghost shape. Repeat with the remaining dough, putting 2 ghosts on each baking sheet. Don't worry if they all look slightly different-- it will give the ghosts personality.Mix the oil and garlic together in a small bowl and evenly brush over the 4 ghosts; sprinkle with a total of 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake until the crusts are golden and set, 10 to 12 minutes, rotating the pans top to bottom halfway through the baking time.Mix the ricotta, Parmesan and Italian seasoning together in a small bowl and spread over the ghosts, stopping about 1/2-inch from the edge. Sprinkle with the mozzarella and return to the oven until the ghosts are hot and the cheese has melted, about 5 minutes more. Place 2 olive slices on each ghost for the eyes.Transfer the ghosts to individual plates and serve.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.