Description
These festive Halloween Pizzas feature a soft, no-rise pizza crust topped with classic pizza sauce, melted mozzarella, and fun Halloween-themed toppings. Perfect for a spooky gathering or a fun family dinner, these mini pizzas offer a versatile canvas to get creative with your favorite toppings like pepperoni, bell peppers, olives, and more.
Ingredients
Scale
No-Rise Pizza Crust:
- 1 3/4 to 2 cups all-purpose flour
- 1 envelope Fleischmann’s Pizza Yeast
- 1 1/2 teaspoons granulated sugar
- 3/4 teaspoon salt
- 2/3 cup very warm water
- 3 Tablespoons vegetable oil or canola oil
Toppings:
- 1 cup pizza sauce
- 1/2 pound fresh mozzarella cheese
- Desired pizza toppings: pepperoni, bell peppers, olives, onion, pineapple, parsley, salami, Canadian bacon
Instructions
- Preheat: Preheat the oven to 450°F to ensure a hot baking environment that crisps the crust perfectly.
- Combine Dry Ingredients: In a large bowl, mix 1 cup of flour with the undissolved yeast, sugar, and salt until all ingredients are evenly distributed.
- Add Wet Ingredients: Pour in the warm water and vegetable oil, then mix for about one minute until well blended.
- Form Dough: Gradually incorporate the remaining flour to make a soft dough. The dough should come together into a slightly sticky ball.
- Knead Dough: Turn out the dough onto a floured surface and knead for about 4 minutes until smooth and elastic. Add flour as needed to prevent sticking.
- Divide Dough: Divide the dough into 4 equal portions for individual mini pizzas.
- Shape Crusts: Roll or pat each dough portion into an 8-inch circle and place them onto greased baking sheets.
- Parbake Crusts: Bake the crusts for 5-6 minutes until they are just set and lightly browned on the bottom; this ensures a firm base for the toppings.
- Add Sauce and Toppings: Spread pizza sauce evenly over each crust, then creatively arrange your desired toppings to create Halloween-themed designs.
- Bake Pizzas: Return the pizzas to the oven and bake for an additional 5-8 minutes until the cheese is melted, bubbly, and toppings are cooked through.
Notes
- Make Ahead: Prepare pizza sauce up to one week in advance and store in the refrigerator. Chop and store toppings separately in airtight containers.
- Prepare Dough in Advance: The dough can be made a few hours ahead and stored in an airtight container in the refrigerator.
- Freezing: Assemble pizzas on the partially pre-baked crust, cover well, and freeze for up to 2 months. Bake from frozen as directed, adding a few extra minutes to the baking time.
Nutrition
- Serving Size: 1 mini pizza
- Calories: 320
- Sugar: 5g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg
