Years ago, my girls desperately wanted to get Papa Murphy’s jack o’lantern pizza, but at the time there was no way we could afford to eat out. So, I grabbed my trusty pizza recipe and thus began our tradition of making jack o’lantern pizzas on Halloween before the kids headed out to trick or treat. They’re the perfect choice, because they’re both fun and functional–even if dinner gets cut short by the neighbors begging to get started, the pizza is still great later. And of course, you could also just use refrigerated pizza dough to speed up the process. After all, you’ll need that time to get the kids in their costumes.
Find the recipe below for our favorite dough!
Also, Melessa and I found a bunch of cute ideas that show how to decorate a Halloween pizza (see recipe links below).
This recipe is another one by my dear friend, Elizabeth Tobler Holman. See her recipe for chocolate chip pumpkin bars here. She’s the best!
Tobler Pizza Dough (makes 2 pizzas)
1 T yeast in
1 1/2 c warm water
Add, mix and knead:
1-2 T sugar
1 t salt
4 c flour (can use any combo of AP or whole wheat flour)
Our family also likes to add 2 T Herbes de Provence to this dough for added flavor, but that’s definitely optional.
Preheat oven to 450 with pizza stone in it. Knead dough until it stays together nicely. Let rise until double, gently press down to deflate, and let it rest ten minutes.
Smooth corn meal onto your pizza peel. Form dough into a circle (pull up a bit of the dough to make a stem for jack o’lantern pizza) and top as you would like. I usually just use jarred spaghetti sauce, shredded mozzarella, and pepperoni and mushrooms. They make great jack o’lantern faces, as they don’t shrivel up as much as onions and peppers. Olives would also work great.
Slide onto stone and bake ten minutes.
If you don’t have a stone, don’t despair! Just dust a cookie sheet with corn meal, shape the crust, top it, and put it in the oven after it’s done preheating. It won’t be as crispy, but it’ll still be delicious.