dinnerbakinghalloween

Halloween Pizza Skulls

Name: Halloween Pizza Skulls
Cook time: 30 min
Yield: 6 pizza skulls
Ingredients: 400 g pizza dough; 250 g grated/shredded mozzarella cheese; 6 Tablespoons marinara or pizza sauce; 2 Teaspoons dried Italian herbs; fresh basil; non stick spray or melted butter to grease your tin; 1 stick Peperami or similar mini pepperoni, thinly sliced; 1 egg beaten with a little water, for brushing; Extra marinara or pizza sauce, for serving (optional)

A spooky Halloween-themed stuffed pizza recipe shaped like skulls, made with pizza dough, cheese, sauce, and toppings.

Recipe by What's For Tea?

From YouTube · Oct 19, 2023

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A spooky Halloween-themed stuffed pizza recipe shaped like skulls, made with pizza dough, cheese, sauce, and toppings.

About 30 min

Prep time

30 min

Cook time

About 1 hr

Total time

6 pizza skulls

Yield

Ingredients

9 ingredients

Adjust servings

Servings: 63 to 12

Ingredients and nutrition update together

Per serving318 kcal

Fat: 12.1g
Carbs: 33.2g
Protein: 16.1g

Whole recipe (6 servings): 1908 kcal

400 g pizza dough
250 g grated/shredded mozzarella cheese
6 Tablespoons marinara or pizza sauce
2 Teaspoons dried Italian herbs
fresh basil
non stick spray or melted butter to grease your tin
1 stick Peperami or similar mini pepperoni, thinly sliced
1 egg beaten with a little water, for brushing
Extra marinara or pizza sauce, for serving (optional)

Method

13 steps

Spray the inside of the baking tin with non stick spray or brush with melted butter.
Roll out the pizza dough into a nice even rectangle.
Cut the dough into six squares large enough to cover the tops of each mold cavity.
Drape each square over a cavity, allowing it to fall in, leaving some excess to tuck in.
Place about a tablespoon of mozzarella cheese in the center of each dough square.
Add about a tablespoon of marinara or pizza sauce on top of the cheese.
Add some Italian seasoning and slices of mini pepperoni or your preferred toppings.
Add more cheese on top and tuck the edges of the dough to seal the toppings inside.
Press the dough into the mold to create a skull shape.
Brush the tops of the skulls with a mixture of egg and water for sealing.
Place the filled molds in the fridge for about 30 minutes to firm up.
Bake in the middle of a preheated oven at gas mark 5–6 (190–200°C conventional) for about 30 minutes, until golden and cooked through.
Remove from oven and serve with marinara sauce for dipping.

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Recipe notes

Helpful tips

Chill the filled tin for 30 minutes before baking; this is additional to the 30-minute baking time.
Allow the hot cheese filling to cool slightly before serving.
Approximate estimate per skull, 6 skulls. Includes 400 g dough, 250 g mozzarella, 90 g sauce, one assumed 22.5 g Peperami stick and one egg. Excludes greasing fat, herbs and optional dipping sauce. Brands and egg-wash leftovers affect values.