Halloween mini pizzas for spooky fun!

These Halloween mini pizzas are a fun DIY project for the kids to help get them in the Halloween spirit.

If you are planning a Halloween party for your children, then these Halloween mini pizzas are super fun and easy. Prepare the pizza dough ahead of time and set up a little DIY station for the kids to get creative with their favourite Halloween characters.

These fun pizzas are definitely delicious, made from scratch and healthy. But these are not about creating perfect looking ones; let the kids have fun and let their imagination run wild and they get involved in these spooky creations. Maybe they will be too scary to eat!

You will need:

Flour

Semolina

Salt

Caster Sugar

Yeast

Water

Olive Oil

Pizza Sauce

Passata

Garlic

Oregano

Cheese slices

Olives

Grated Cheese

Salami

Red Capsicum

Tips for making a good pizza base

Making a good pizza base is essential for creating a delicious pizza. Here are some tips to help you achieve a perfect pizza crust:

Ingredients:

High-Quality Flour: Use high-protein bread flour or 00 flour, which results in a chewier and more elastic crust.

Yeast: Use active dry or instant yeast. Make sure it's fresh and hasn't expired.

Water: Use warm water (about 110°F or 43°C) to activate the yeast properly. The right temperature helps the dough rise.

Salt: Use fine sea salt. It enhances the flavor of the dough.

Olive Oil: A small amount of olive oil adds flavor and helps create a crispy crust.

Preparation:

Proof the Yeast: Dissolve the yeast in warm water with a pinch of sugar. Let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.

Kneading: Knead the dough thoroughly. This develops the gluten, giving the dough elasticity and structure. Knead for about 8-10 minutes until it's smooth and elastic.

Resting: Allow the dough to rest and rise. Place it in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise until it has doubled in size. This can take 1-2 hours, depending on room temperature.

Dividing: After rising, divide the dough into portions. This depends on the size of pizzas you want to make.

Shaping:

Stretch, Don't Roll: Use your hands to gently stretch the dough into a circle or rectangle. Avoid using a rolling pin, as it can overwork the dough and make it tough.

Cornmeal or Semolina: Sprinkle cornmeal or semolina on the pizza peel or baking sheet. This prevents sticking and adds a nice texture to the bottom of the crust.

Baking:

High Temperature: Preheat your oven as high as it will go, usually around 260-290°C. A hot oven ensures a crispy crust.

Use a Pizza Stone or Steel: If you have one, place your pizza stone or steel in the oven while it preheats. This helps create a crispy, evenly cooked crust.

Prebake the Crust: For a crisper crust, prebake the dough for a few minutes before adding toppings. This prevents a soggy middle.

Even Toppings: Distribute your toppings evenly to ensure the pizza cooks uniformly.

Rotate: If your oven has hot spots, rotate the pizza halfway through baking to ensure even cooking.

Watch Closely: Keep a close eye on the pizza as it cooks; it can go from perfectly cooked to burned quickly.

Halloween Mini Pizzas

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Course Dinner

Ingredients

  

Pizza base (adapted from Jamie Oliver)

• 800 g strong bread/pizza flour
• 200 g fine semolina
• 1 tablespoon salt
• 1 tablespoon caster sugar
• 14 g dried yeast
• 650 ml lukewarm water
• 2 tablespoon olive oil
• Extra flour for dusting
• Pizza sauce
• 600 ml tomato passata
• 1 tablespoon ½olive oil
• 1 large garlic clove; grated
• 1-2 teaspoon dried oregano
• Salt; to season
• pinch of sugar

Mozzarella/pizza blend

• Salami to create facial features
• Black olives to create the spider
• Stuffed green olives to create monster eyes
• slices Cheese cut into the ghost shape
• Red bell pepper to create facial features

Instructions

 

Pizza dough:

• Add yeast and sugar to half of the lukewarm water; mix well and keep aside till it froths up.
• Pile both the flour and salt on a clean surface or in a bowl and add the yeast liquid. Use a fork and circular movements slowly bringing in the flour from the sides. Add the remaining water as required.
• Initially the consistency will be that of a stodgy porridge. Continue mixing in the dry flour until the dough begins to come together.
• Dust your hands with flour and knead the dough well. Use forward and backward movements, using the left hand to stretch the dough towards you and the right hand to push it away from you. Continue to knead for about 10 minutes till you achieve a smooth springy dough.
• Brush the insides of a bowl with olive oil and place the dough inside. Cover with a tea towel and place in a warm spot in the kitchen for 30 minutes to 2 hours (ideal).
• The dough is ready to use when it has almost doubled in size.
• Note: The dough can be made a day before and refrigerated. Bring to room temperature before rolling out. The dough can also be frozen upto 3 months in an airtight container. To defrost, place in the refrigerator overnight and then bring to room temperature.

Pizza sauce:

• Heat olive oil in a pan and add the grated garlic.
• Add the passata and add sugar and oregano. Taste and season with salt if necessary.
• Simmer for 10 minutes and allow to cool before use.

To make the pizzas:

• Preheat the oven to 200°C. Oil the pizza tray or stone and place inside the oven to preheat.
• Divide the pizza dough into equal sized balls. (You can make any size or shape you wish to)
• Oil your hands lightly and shape the dough balls into mini pizzas.
• Spoon the pizza sauce on top and spread over the dough leaving a small rim around the edge.
• Add the cheese on top and bake for 7-8 minutes or till done.
• Remove and decorate with toppings as depicted in the pictures.