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Halloween Pizza
Halloween Pizza | Recipe
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Halloween Pizza | Recipe

Nils – Head Chef Nils – Head Chef
Rating:
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Just Spices
Cooking Time:
45 min
Just Spices
Rising / Brew Time:
150 min
Just Spices
Baking Time:
10 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons

Ingredients

  • Spice blends:

  • 4 tsp
    Spicy Pizza Topping
     Hot topping for pizza & bread £2.99 £74.75/kg incl. 0% tax, excl. shipping
    Discover more products
    Spicy Pizza Topping
  • 1 tsp
    JS Tomato Sauce Seasoning

  • For the dough:

  • 5 g
    fresh yeast
  • 500 g
    flour, type 00
  • 1 tsp
    salt

  • For the sauce:

  • 1 tin
    whole peeled tomatoes (San Marzano)

  • For the toppings:

  • 250 g
    mozzarella, grated
  • 1
    red pepper
  • 12
    black olives, pitted
  • 150 g
    pepperoni, small rounds

  • To finish:

  • olive oil
1
Add 300 ml of lukewarm water into a bowl. Crumble the fresh yeast into the water and stir to dissolve. Then add the flour and salt. Knead well with the dough hook of your food processor. On a lightly floured work surface, knead the dough with your hands until smooth, about 10 minutes. Then form the dough into a smooth ball. Place the dough into an oiled bowl and cover with cling film. Leave to rise at room temperature for about 1.5 hours.
2
Meanwhile, prepare the tomato sauce. In a bowl, crush the peeled tomatoes with your hands. Season with the Tomato Sauce Seasoning and set aside.
3
Roll the dough into a fat sausage on a lightly floured work surface. Do not over knead. Divide the roll into 4 (or 16 for mini pizzas) equal-sized pieces and shape into balls. Place 10 cm apart on a lightly floured baking pan. Dust with flour, cover and leave to rise again for about 1 hour.
4
Preheat the oven to 250°C (top and bottom heat), placing a baking tray inside to get really hot.
5
Roll out the dough balls on a floured work surface, working from the centre outwards, until you have even, thin dough rounds (24 cm Ø for normal pizzas / 6 cm Ø for mini pizzas). Spread with tomato sauce, sprinkle evenly with mozzarella and place carefully onto sheets of baking paper.
6
Cut 4 olives in half and place 2 halves onto each pizza for the spiders’ bodies. Halve the remaining olives and cut each half into 4 strips. Use these strips for the spiders’ legs around the bodies.
7
Quarter the peppers and cut them into narrow strips. Place the slices of salami on the pizza and use the pepper strips as the spiders’ legs around the salami bodies
8
With the help of the baking paper, pull the pizza (or pizzas) onto the hot baking sheet. Bake the pizza in the hot oven in the lower third for 8–10 minutes. Drizzle with a little olive oil and sprinkle over the Spicy Pizza Topping. Bake the remaining pizzas in the same way.

Nutritional information: (Per person)

Calories
207 kcal

Carbohydrates
24 g

Protein
8.1 g

Fat
8.6 g

Method
1
Add 300 ml of lukewarm water into a bowl. Crumble the fresh yeast into the water and stir to dissolve. Then add the flour and salt. Knead well with the dough hook of your food processor. On a lightly floured work surface, knead the dough with your hands until smooth, about 10 minutes. Then form the dough into a smooth ball. Place the dough into an oiled bowl and cover with cling film. Leave to rise at room temperature for about 1.5 hours.
2
Meanwhile, prepare the tomato sauce. In a bowl, crush the peeled tomatoes with your hands. Season with the Tomato Sauce Seasoning and set aside.
3
Roll the dough into a fat sausage on a lightly floured work surface. Do not over knead. Divide the roll into 4 (or 16 for mini pizzas) equal-sized pieces and shape into balls. Place 10 cm apart on a lightly floured baking pan. Dust with flour, cover and leave to rise again for about 1 hour.
4
Preheat the oven to 250°C (top and bottom heat), placing a baking tray inside to get really hot.
5
Roll out the dough balls on a floured work surface, working from the centre outwards, until you have even, thin dough rounds (24 cm Ø for normal pizzas / 6 cm Ø for mini pizzas). Spread with tomato sauce, sprinkle evenly with mozzarella and place carefully onto sheets of baking paper.
6
Cut 4 olives in half and place 2 halves onto each pizza for the spiders’ bodies. Halve the remaining olives and cut each half into 4 strips. Use these strips for the spiders’ legs around the bodies.
7
Quarter the peppers and cut them into narrow strips. Place the slices of salami on the pizza and use the pepper strips as the spiders’ legs around the salami bodies
8
With the help of the baking paper, pull the pizza (or pizzas) onto the hot baking sheet. Bake the pizza in the hot oven in the lower third for 8–10 minutes. Drizzle with a little olive oil and sprinkle over the Spicy Pizza Topping. Bake the remaining pizzas in the same way.

Nutritional information: (Per person)

Calories
207 kcal

Carbohydrates
24 g

Protein
8.1 g

Fat
8.6 g

Halloween pizza

Indulge in a spine-tingling delight and try our delicious Halloween pizza! Adorned with olives, salami and peppers cleverly shaped like spooky spiders, it’s a ghoulishly delicious treat for your taste buds. The simple home-made pizza sauce is perfectly seasoned with our Tomato Sauce Seasoning, and the pizza is finished with fiery Spicy Pizza Topping.

 

More pizza recipes

If you love making pizza at home, we have lots of pizza recipes for you to try. Home-made pizza dough is not as difficult as it might seem, and the taste just can’t be beaten. Try our delicious calzone recipe or our take on vegan pizza marinara – rounded off beautifully with our Aglio e Olio Seasoning. Whichever home-made pizza recipe you choose, don't forget to finish it with a good sprinkle of our bestselling Pizza Topping!

Ingredients

Persons

  • Spice blends:

  • 4 tsp
    Spicy Pizza Topping
     Hot topping for pizza & bread £2.99 £74.75/kg incl. 0% tax, excl. shipping
    Discover more products
    Spicy Pizza Topping
  • 1 tsp
    JS Tomato Sauce Seasoning

  • For the dough:

  • 5 g
    fresh yeast
  • 500 g
    flour, type 00
  • 1 tsp
    salt

  • For the sauce:

  • 1 tin
    whole peeled tomatoes (San Marzano)

  • For the toppings:

  • 250 g
    mozzarella, grated
  • 1
    red pepper
  • 12
    black olives, pitted
  • 150 g
    pepperoni, small rounds

  • To finish:

  • olive oil

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