Spooky Pizza Pie Recipes

RANCH PIZZA PIE

Steps:

• Line 2 baking sheets with parchment. Heat 3 tablespoons of the olive oil in a large cast-iron skillet over medium-high heat; add the onions and cook until softened and slightly browned, about 20 minutes. Stir in the oregano, garlic and red and yellow peppers and cook for another 5 minutes. Set aside to cool for 20 minutes.
• Heat the remaining 1 tablespoon olive oil in another large cast-iron skillet over medium-high heat. Add the sausage and cook, using the back of a wooden spoon to break up the sausage meat into small bits, until browned, 10 to 15 minutes. Set aside to cool for 20 minutes.
• On a lightly floured surface, roll out each puff pastry sheet to about 13 inches long and 10 inches wide. Place one of the puff pastry pieces on each lined baking sheet; set aside the other two. Whisk the egg in a small bowl with 1 tablespoon water.
• Sprinkle 2 cups of the Monterey Jack cheese over one of the puff pastry sheets on a baking sheet, leaving a 1/2-inch border around the edges of the pastry. Continue layering with half the caramelized onions and peppers, sausage and pepperoni; finish with half the mozzarella slices. Brush the border of the puff pastry with the egg wash, lay one of the remaining puff pastry pieces over top and use a fork to crimp the edges. Using a sharp paring knife, cut three 1 1/2-inch vents in the top. Put the pie into the fridge to chill for 30 minutes before cooking. Repeat with the other puff pastry pieces and layering ingredients.
• Preheat the oven to 425 degrees F.
• Brush one of the pies with the egg wash. Bake on the bottom rack until the pastry is nicely browned, about 20 minutes.
• Wrap the second pie in plastic wrap on the baking sheet, then in aluminum foil; freeze. When ready to bake, preheat the oven to 425 degrees F. Unwrap the pie and brush it with egg wash. Bake from frozen on the bottom rack until the pastry is nicely browned, about 30 minutes.

SPOOKY HALLOWEEN PIZZA RECIPE

Steps:

• Preheat the oven to 220°C/425°F/gas mark 7. Make up the pizza base mix according to the instructions and knead on a floured surface for 5 mins. Then, roll out thinly to a 23 x 35cm (9 x 14in) rectangle.
• Place on a baking sheet and spread over the sun-dried tomato paste or pizza topping. Drizzle over the olive oil and bake for 10 mins.
• Using cookie cutters, cut out ghost, pumpkin and bat shapes from your chosen cheese slices. Remove the pizza from the oven and top with the cheese shapes. Return to the oven for a further 5-6 mins until the pizza base is crisp and the cheese has just melted.

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.

CALIFORNIA CRUMBLING COLISEUM PIZZA PIE

Steps:

• Place a pizza stone onto the floor of the oven and preheat the oven to 500 degrees F.
• On a lightly floured surface, toss and shape the dough so that one side has a thick crust and the other thin and it looks like the crumbling Roman Coliseum. Transfer onto a pizza paddle that has been well-dusted with semolina flour. Coat the center of the dough with marinara sauce. Cover with a layer of salami and then the cheese. Place the peppers and avocado in a spoke pattern around the pizza. Scatter over the sausages, pine nuts, and parmesan. Bake until the crust turns golden brown, about 8 to 10 minutes.
• Share and enjoy with beer or wine or both.

JIM LAHEY'S NO-KNEAD PIZZA MARGHERITA

Steps:

• To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
• Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
• Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
• To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
• To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.

HEALTHY HALLOWEEN PIZZAS

Steps:

• Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade, or combine in a bowl. Pour in the water and mix to a soft dough, then work for 1 min in a processor or 5 mins by hand. Remove the dough, divide into 4 pieces and roll out on a lightly floured surface to rounds about 15cm across. Lift onto heavily oiled baking sheets.
• Mix the passata with the garlic, oil and a little seasoning. Spread over the dough to within 2cm of the edges. Scatter with the mozzarella. Halve the olives and tomatoes. Place an olive in the centre of each pizza to make the spider's body. Cut the rest into little legs and arrange them around the spider bodies. Dot the tomatoes here and there. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C/gas 9 or the highest setting.
• Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the basil to serve.