Description
This Halloween Pizzas recipe features a no-rise pizza crust topped with classic pizza sauce, fresh mozzarella, and a variety of festive toppings such as pepperoni, bell peppers, olives, onions, pineapple, parsley, salami, and Canadian bacon. Designed for a quick preparation with a crispy, slightly chewy crust, these pizzas are perfect for fun and creative Halloween-themed meals.
Ingredients
Scale
No-Rise Pizza Crust
- 1 ¾ 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 Oven: Preheat your oven to 450°F to ensure it’s hot enough for baking the pizzas.
- Mix Dry Ingredients: In a large bowl, combine 1 cup of flour, the undissolved yeast packet, sugar, and salt.
- Add Wet Ingredients and Mix: Add the very warm water and vegetable oil to the dry ingredients and mix until well blended, about 1 minute.
- Form Dough: Gradually add the remaining flour until a soft, slightly sticky dough ball forms. Pour the dough onto a floured surface and knead for about 4 minutes until smooth and elastic, adding more flour if needed.
- Divide Dough: Divide the dough into 4 equal portions.
- Shape Crusts: Roll or pat each portion into an 8-inch circle and place on greased baking sheets.
- Partially Bake Crusts: Bake the crusts in the preheated oven for 5 to 6 minutes until just set and lightly browned on the bottom.
- Add Sauce and Toppings: Spread each crust with pizza sauce, then add fresh mozzarella and your choice of toppings, arranging them into Halloween-themed designs if desired.
- Final Bake: Bake the assembled pizzas for an additional 8 minutes, or until the cheese is melted and bubbly.
Notes
- The pizza sauce can be prepared ahead of time and stored in the refrigerator for up to one week.
- Chop and store toppings separately in airtight containers in the fridge to save prep time on the day of baking.
- The dough can be made a few hours in advance and kept covered in the refrigerator.
- To freeze, assemble pizza on the partially baked crust, cover tightly, and freeze for up to 2 months. Bake from frozen, adding a few extra minutes to the cooking time.
- Use vegetable or canola oil for a neutral flavor and tender crust.
Nutrition
- Serving Size: 1 pizza
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 40 mg
