Planning a Halloween dinner can get busy with other things going on. Pizza makes a practical base for adding some seasonal touches without much extra work. The ideas below use common ingredients and basic steps to keep things simple. You can choose ones that fit what your family or guests like. Most rely on easy dough options to save time on prep.
Helpful Tips Before You Start
These tips will help you shape and top your pizzas for a fun Halloween dinner.
Cut Dough Into Shapes
Press cookie cutters into the dough for ghosts, pumpkins, or bats. This works best with store-bought or rested homemade dough.
Choose Dark and Bright Toppings
Black olives, red peppers, and spinach create contrast against melted cheese. They also make simple eyes, mouths, and other details.
Assemble on Parchment
Build each pizza on a sheet of parchment paper. It slides easily onto a hot baking stone or sheet without tearing the shape.
Bake One Sheet at a Time
Halloween pizzas often have uneven toppings. Baking in batches keeps the crust crisp and prevents cheese from over-browning.
Keep Extra Cheese Nearby
A quick sprinkle of shredded mozzarella after baking covers any gaps and makes the spooky faces stand out.
Spooky Spiderweb Pesto Pizza
This pizza turns a simple pesto and cheese base into a Halloween centerpiece. The green pesto forms a clear spiderweb design over melted mozzarella, giving it a striking look that still tastes like a fresh, herby pizza. It works well for a themed dinner because it comes together with pantry staples and needs no special skills beyond basic dough handling.
The finished pie has a crisp crust, stretchy cheese, and bright basil flavor from the pesto. Black olive spiders add a playful detail without overpowering the taste.

Serves 4 people.
Ingredients
- 1 ball pizza dough (12 to 14 inches)
- 2 cups shredded mozzarella cheese
- ½ cup basil pesto
- 8 black olives, pitted
- 1 tablespoon olive oil
Instructions
- Heat the oven to 450°F and place a baking sheet or pizza stone inside to warm.
- Roll or stretch the dough into a 12-inch round on a sheet of parchment paper. Brush the edges lightly with olive oil.
- Sprinkle the mozzarella evenly over the dough, leaving a small border around the edge.
- Slide the pizza onto the hot baking sheet or stone and bake for 10 to 12 minutes until the crust is golden and the cheese is fully melted and bubbling.
- Remove the pizza from the oven. Spoon the pesto into a small zip-top bag, snip a tiny corner, and pipe concentric circles starting from the center. Drag a toothpick outward through the circles to form the web pattern.
- Slice four olives in half for spider bodies and cut the remaining olives into thin strips for legs. Arrange the pieces on the pizza to create eight small spiders.
Extra Tips
Pipe the pesto web right after baking so the bright green color stands out against the white cheese. If the pesto is very thick, stir in a teaspoon of olive oil to make piping easier. Leftovers reheat best in a 350°F oven for five minutes to keep the crust crisp rather than using a microwave.Course: Main Course Cuisine: Italian Equipment: Baking sheet or pizza stone, Rolling pin, Piping bag or zip-top bag, Knife
Ghostly Alfredo Chicken Pizza
This pizza swaps tomato sauce for a creamy Alfredo base to create a white, ghostly look that fits right into a Halloween spread. It works well for a themed family dinner or small party because the flavors stay familiar while the topping shapes add a playful touch. The result is a rich, cheesy pie with tender chicken and a crisp crust.

Serves 4 people.
Ingredients
- 1 pound pizza dough
- 1 cup Alfredo sauce
- 2 cups shredded cooked chicken
- 2 cups mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 8 black olives
- 2 tablespoons chopped parsley
Instructions
- Preheat the oven to 450°F and roll the pizza dough out on a baking sheet into a 12-inch circle.
- Spread the Alfredo sauce evenly over the dough, leaving a small border around the edge.
- Scatter the shredded chicken across the sauce, then sprinkle the grated Parmesan cheese on top.
- Slice the mozzarella cheese into ghost shapes and arrange them over the pizza.
- Cut the black olives into small rounds and press two pieces onto each ghost shape to form eyes.
- Bake for 12 to 15 minutes until the crust is golden and the cheese has melted.
- Remove from the oven and scatter the chopped parsley over the finished pizza before slicing.
Extra Tips
Cut the mozzarella into ghost shapes on a cutting board before placing them on the pizza so they keep clean edges during baking. The black olives stay in place best if pressed down lightly into the cheese before it melts. Leftovers hold up well when reheated on a baking sheet at 375°F to restore crispness to the crust.Course: Main Course Cuisine: American Equipment: Baking sheet, Oven, Sharp knife
Pumpkin Sage Sausage Pizza
This pizza brings together creamy pumpkin and savory sausage with the earthy note of sage for a hearty fall meal. It fits well into a Halloween dinner because the bright orange base adds a seasonal touch without needing extra decorations. The result is a balanced slice with a soft crust, rich toppings, and a slight herbal finish.
The flavors stay comforting rather than sweet, making it easy to serve as a main dish alongside a simple salad.

Serves 4 people.
Ingredients
- 1 pound pizza dough
- 1 cup pumpkin puree
- 12 ounces sage-flavored sausage, casings removed
- 2 tablespoons fresh sage leaves, chopped
- 8 ounces fresh mozzarella, sliced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 475 degrees Fahrenheit and lightly oil a baking sheet. Stretch the pizza dough into a 12-inch round and place it on the sheet.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6 to 8 minutes. Drain any excess fat.
- Spread the pumpkin puree evenly over the dough, leaving a small border around the edge. Sprinkle with salt and black pepper.
- Scatter the cooked sausage over the pumpkin layer, then arrange the mozzarella slices on top. Finish with the chopped sage and Parmesan cheese. Drizzle the remaining tablespoon of olive oil over the pizza.
- Bake for 12 to 15 minutes until the crust is golden and the cheese is bubbling. Let it rest for 2 minutes before slicing.
Extra Tips
Use a thick pumpkin puree rather than pie filling to keep the base from turning watery. If the sausage releases a lot of fat, blot it with a paper towel before adding it to the pizza so the crust stays crisp. Leftovers reheat best in a 350-degree oven for 8 minutes to restore texture.Course: Main Course Cuisine: American Equipment: Baking sheet, Skillet, Oven
Bloody Beet and Goat Cheese Pizza
This pizza brings a deep red color from roasted beets that stands out on a Halloween table. The combination of earthy beets and tangy goat cheese gives a savory bite with a creamy finish that feels special without much effort.
It works well as the main dish for a small themed dinner. The crust stays crisp while the toppings stay soft and the fresh greens add a light contrast at the end.

Serves 4 people.
Ingredients
- 1 ball pizza dough (about 1 pound)
- 2 medium beets, roasted and sliced
- 4 oz goat cheese, crumbled
- 1 cup shredded mozzarella
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 handful arugula
- 2 tbsp balsamic glaze
Instructions
- Preheat the oven to 475°F and line a baking sheet with parchment paper. Roll the pizza dough into a 12-inch circle and place it on the sheet.
- Stir the olive oil, minced garlic, salt, and black pepper together in a small bowl. Brush the mixture evenly over the dough.
- Sprinkle the shredded mozzarella across the dough, then arrange the sliced beets on top. Scatter the crumbled goat cheese over the beets.
- Bake for 12 to 15 minutes until the crust is golden and the cheese has melted and started to brown in spots.
- Remove the pizza from the oven. Top with the arugula and drizzle the balsamic glaze over everything before slicing.
Extra Tips
Roast the beets a day ahead and store them in the fridge so assembly stays quick on the night you serve it. A light hand with the balsamic glaze keeps the flavor bright and prevents the crust from turning soggy.Course: Main Course Cuisine: Italian Equipment: Oven, Baking sheet, Mixing bowl
Monster Meatball and Olive Pizza
This pizza turns meatballs into monsters with a few well-placed olive slices. It makes a filling dinner that still feels playful for a Halloween meal. The crust bakes up crisp at the edges while the cheese holds everything together and the olives give a salty contrast to the rich meatballs.
It works well on nights when you want something quick to assemble but still themed. Kids and adults both enjoy spotting the faces on each meatball.

Serves 4 people.
Ingredients
- 1 pound pizza dough
- 1 cup marinara sauce
- 2 cups shredded mozzarella cheese
- 8 cooked small meatballs
- 1/2 cup sliced black olives
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.
- Roll the pizza dough into a 12-inch circle and place it on the prepared sheet. Brush the dough lightly with olive oil.
- Spread the marinara sauce evenly over the dough, leaving a small border around the edge. Sprinkle the mozzarella cheese over the sauce.
- Arrange the meatballs across the pizza, spacing them evenly. Press two olive slices onto each meatball to form eyes.
- Bake for 12 to 15 minutes until the crust is golden and the cheese is bubbly. Remove from the oven and let it rest for two minutes before slicing.
Extra Tips
Press the olive slices firmly into the meatballs before baking so they stay in place once the cheese melts. If the meatballs are large, cut them in half and use the flat side down for better stability. Leftovers reheat well in a 350-degree oven for five minutes to restore crispness to the crust.Course: Main Course Cuisine: Italian Equipment: Oven, Baking sheet, Rolling pin
Witch’s Cauldron Roasted Veggie Pizza
This roasted veggie pizza brings together earthy vegetables that turn dark and caramelized in the oven. It works well for a Halloween dinner when you want something hearty but still vegetable focused. The result is a crisp crust topped with tender veggies and melted cheese.
The flavor leans savory with a slight sweetness from the roasted onions and a touch of herb. The textures mix soft roasted pieces with a chewy crust and gooey cheese.

Serves 4 people.
Ingredients
- 1 pound pizza dough
- 1/2 cup pizza sauce
- 1 medium eggplant, cubed
- 2 cups broccoli florets
- 8 ounces cremini mushrooms, halved
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup sliced black olives
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Place the eggplant cubes, broccoli florets, mushrooms, and red onion wedges in a large bowl. Add the olive oil, garlic powder, salt, and black pepper. Toss until all vegetables are coated.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 20 minutes until the edges turn dark and the vegetables soften.
- While the vegetables roast, roll or stretch the pizza dough into a 12-inch circle on a second baking sheet or pizza stone.
- Spread the pizza sauce evenly over the dough. Sprinkle half the mozzarella cheese over the sauce.
- Remove the roasted vegetables from the oven and scatter them over the cheese layer. Add the remaining mozzarella and the sliced black olives.
- Bake the pizza for 12 to 15 minutes until the crust is golden and the cheese is fully melted and bubbly.
- Remove from the oven and sprinkle with chopped parsley before slicing.
Extra Tips
Roast the vegetables until the broccoli edges crisp slightly for the best contrast against the soft cheese. If the dough feels sticky, dust it lightly with flour before stretching. Leftovers reheat well in a 350 degree F oven for 8 minutes to keep the crust from turning soggy.Course: Main Course Cuisine: Italian Equipment: Baking sheet, Large mixing bowl, Pizza stone or baking sheet, Oven
Bat Wing BBQ Chicken Pizza
This BBQ chicken pizza gets its Halloween edge from a simple dough shape that mimics bat wings. The crust bakes up crisp on the edges while the center stays chewy under layers of smoky sauce and melty cheese. It works well for a casual themed dinner because it looks playful without extra tools or hard steps.
The flavor leans sweet and savory with tender chicken, sharp red onion, and fresh cilantro to cut the richness. Kids and adults both enjoy pulling off a wing slice, and the recipe scales easily if you want to make two pizzas for a larger group.

Serves 4 people.
Ingredients
- 1 pound pizza dough
- 1 cup barbecue sauce, divided
- 2 cups shredded cooked chicken
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup thinly sliced red onion
- 1/4 cup fresh cilantro leaves
- 2 tablespoons sliced black olives
Instructions
- Heat the oven to 475 degrees and line a large baking sheet with parchment paper.
- Roll or stretch the pizza dough into a wide bat-wing shape on the prepared sheet.
- Spread half the barbecue sauce evenly over the dough, leaving a small border around the edge.
- Toss the shredded chicken with the remaining barbecue sauce and scatter it over the pizza.
- Top with mozzarella cheese and red onion slices.
- Bake for 12 to 15 minutes until the crust is golden and the cheese bubbles.
- Remove from the oven, sprinkle with cilantro leaves and black olives, then slice and serve.
Extra Tips
Shape the dough wings a little thicker at the center so they hold the toppings without tearing. If the red onion tastes too sharp, soak the slices in cold water for five minutes before adding them. Leftovers reheat best on a 400-degree sheet pan for five minutes to bring back crisp crust.Course: Main Course Cuisine: American Equipment: Baking sheet, Mixing bowl, Oven
Mummy Wrapped Pepperoni Pizza
This mummy pizza brings a simple Halloween twist to a pepperoni favorite. Strips of dough laid across the top create a wrapped look while the pepperoni and cheese stay tucked underneath. It works well for a casual themed dinner or a quick party snack that still feels like real pizza.
The finished pie has a crisp crust, melted cheese, and the familiar salty bite of pepperoni. The dough strips bake up golden and slightly chewy, giving the whole thing a fun layered texture without extra work.

Serves 4 people.
Ingredients
- 1 pound pizza dough, divided
- 1/2 cup pizza sauce
- 2 cups shredded mozzarella cheese
- 30 pepperoni slices
- 2 black olives, halved
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Set aside one quarter of the dough. Roll the remaining dough into a 12-inch circle and place it on the prepared sheet.
- Spread the pizza sauce evenly over the dough, then sprinkle on the mozzarella cheese.
- Arrange the pepperoni slices in an even layer over the cheese.
- Roll the reserved dough into thin strips. Lay the strips across the pizza in a crisscross pattern to resemble mummy bandages, leaving small gaps to show some pepperoni and cheese.
- Bake for 15 to 18 minutes until the crust and dough strips are golden brown.
- Remove from the oven and press the olive halves into the cheese to form eyes. Let the pizza rest for 3 minutes before slicing.
Extra Tips
Use slightly chilled dough for the strips so they hold their shape better while you arrange them. If the pepperoni releases oil during baking, blot the surface lightly with a paper towel before adding the olives. Leftovers reheat well in a 350°F oven for 8 minutes to keep the crust crisp.Course: Main Course Cuisine: American Equipment: Baking sheet, Rolling pin, Knife
Jack-o’-Lantern Bell Pepper Pizza
This pizza turns a simple dinner into a fun Halloween activity. Kids and adults can help cut the peppers into triangle eyes and jagged mouths, then watch them bake right on top. It works well for weeknight meals or small parties when you want something themed but still easy to eat.
The result tastes like a standard cheese pizza with added crunch from the peppers. The orange slices stand out against the melted cheese and give each slice a built-in jack-o’-lantern look.

Serves 4 people.
Ingredients
- 1 pound pizza dough
- 3/4 cup pizza sauce
- 2 cups shredded mozzarella cheese
- 2 large orange bell peppers
- 1/4 cup sliced black olives
Instructions
- Heat the oven to 450 degrees and line a baking sheet with parchment paper.
- Roll or stretch the pizza dough into a 12-inch round on the prepared sheet.
- Spread the pizza sauce evenly over the dough, leaving a small border around the edge.
- Sprinkle the shredded mozzarella over the sauce in an even layer.
- Cut the orange bell peppers into thin strips and small triangles. Arrange the pieces on the cheese to form several jack-o’-lantern faces.
- Scatter the sliced black olives around the faces for extra detail or to fill in eyes and mouths.
- Bake for 12 to 15 minutes until the crust is golden and the cheese is bubbly.
- Remove from the oven, let rest for two minutes, then slice and serve.
Extra Tips
Cut the pepper pieces a little thicker so they stay visible after baking. If the dough feels too stretchy, let it rest five minutes before shaping. Leftovers reheat well in a 350-degree oven for five minutes to keep the crust crisp.Course: Main Course Cuisine: Italian Equipment: Baking sheet, Oven, Knife
Graveyard Italian Sausage Pizza
This pizza brings a fun Halloween twist to a classic Italian sausage pie. The savory sausage pairs with plenty of melted cheese on a crisp crust, while slices of provolone stand in as edible tombstones. It works well for a casual family dinner or a small Halloween gathering when you want something simple yet themed.
The finished pizza has a hearty texture from the crumbled sausage and gooey cheese, balanced by the mild tang of the sauce. Black olives add a little saltiness that fits the graveyard look without overpowering the main flavors.

Serves 4 people.
Ingredients
- 1 (12-inch) pizza dough
- 1/2 cup pizza sauce
- 12 ounces Italian sausage, casings removed
- 2 cups shredded mozzarella cheese
- 6 slices provolone cheese
- 1/4 cup sliced black olives
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 475°F and place a baking sheet inside to heat.
- Cook the Italian sausage in a skillet over medium heat, breaking it into small crumbles until browned. Drain any excess fat and set aside.
- Roll out the pizza dough on a sheet of parchment paper to fit a 12-inch round.
- Spread the pizza sauce evenly over the dough, leaving a small border around the edge.
- Sprinkle the shredded mozzarella cheese across the sauce, then scatter the cooked sausage on top.
- Cut the provolone slices into rectangle shapes and arrange them upright on the pizza to resemble tombstones.
- Slide the pizza on the parchment onto the hot baking sheet and bake for 12 to 15 minutes until the crust is golden and the cheese is bubbly.
- Remove from the oven and scatter the sliced black olives around the tombstones. Finish with a sprinkle of chopped parsley before slicing.
Extra Tips
Cut the provolone rectangles just before baking so they hold their shape better on the hot pizza. If the sausage is very fatty, drain it well to keep the crust from turning soggy. Leftovers reheat nicely in a 350°F oven for a few minutes to restore crispness.Course: Main Course Cuisine: Italian Equipment: Baking sheet, Large skillet, Knife
Skeleton Bone Black Olive Pizza
This pizza turns a basic cheese pie into a Halloween centerpiece by shaping mozzarella into bone forms and scattering black olives across the surface. It works well for a themed dinner because the visual effect is clear without extra tools or complicated steps. The result tastes like a standard savory pizza with a salty bite from the olives and a stretchy cheese layer.

Serves 4 people.
Ingredients
- 1 ball pizza dough (12 ounces)
- ½ cup tomato sauce
- 2 cups shredded mozzarella cheese
- 4 mozzarella string cheese sticks
- 1 cup black olives, sliced
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
Instructions
- Heat the oven to 450°F and place a baking sheet inside to warm.
- Roll the pizza dough into a 12-inch circle on parchment paper.
- Spread the tomato sauce evenly over the dough, leaving a small border at the edge.
- Scatter the shredded mozzarella across the sauce.
- Pull each string cheese stick into thin strips and lay them on the pizza in long bone shapes with small cross pieces at each end.
- Tuck sliced black olives into the gaps and around the bone shapes so they look like accents on a skeleton.
- Brush the crust edge with olive oil and sprinkle oregano over the cheese.
- Slide the parchment and pizza onto the hot baking sheet and bake for 12 to 14 minutes until the crust is golden and the cheese has melted.
- Remove from the oven, let it rest two minutes, then slice and serve.
Extra Tips
Slice the black olives just before topping so they stay moist and do not dry out in the oven. If the string cheese strips slide during baking, press them gently into the shredded mozzarella before it melts. Leftovers reheat best on a skillet over medium heat to keep the crust crisp rather than in the microwave.Course: Main Course Cuisine: Italian Equipment: Baking sheet, Parchment paper, Rolling pin
Eyeball Caprese Skillet Pizza
This skillet pizza turns a classic Caprese salad into a Halloween centerpiece. Small mozzarella balls topped with olive slices create the eyeball effect while fresh tomatoes and basil keep the flavors bright and simple. The cast iron skillet gives the crust a golden, crisp bottom that holds up well under the fresh toppings.
It works well for a themed dinner when you want something quick to assemble but still fun to serve. The combination of melted cheese, juicy tomatoes, and peppery basil tastes fresh rather than heavy.

Serves 4 people.
Ingredients
- 1 pound pizza dough
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 8 ounces fresh mozzarella, torn into pieces
- 12 small mozzarella balls (bocconcini)
- 12 black olives, sliced into rounds
- 1/2 cup fresh basil leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 475 degrees F with a 10-inch cast iron skillet inside.
- Remove the hot skillet and brush the bottom with 1 tablespoon olive oil. Stretch the pizza dough to fit the skillet and press it into place.
- Drizzle the remaining tablespoon of olive oil over the dough. Scatter the torn mozzarella and halved cherry tomatoes evenly across the surface. Sprinkle with salt and black pepper.
- Bake for 12 to 15 minutes until the crust is golden and the cheese is melted and bubbly.
- Remove the pizza from the oven. While it is still hot, place the small mozzarella balls across the surface. Top each ball with a slice of black olive to form eyeballs. Scatter the fresh basil leaves over the pizza before slicing.
Extra Tips
Add the basil after baking so it stays bright and does not wilt. If your dough is very cold, let it rest at room temperature for 20 minutes before stretching to avoid tearing. Leftovers reheat best in a dry skillet over medium heat for a few minutes to restore crispness on the bottom.Course: Main Course Cuisine: Italian Equipment: Cast Iron Skillet, Oven
Caramelized Onion and Fig Pizza
This pizza brings together sweet caramelized onions and ripe figs for a savory-sweet combination that feels right at home on a Halloween table. The deep golden onions and dark fig slices create a rich look that suits a themed dinner without needing extra decorations.
The flavors stay balanced, with the onions adding depth and the figs bringing a natural sweetness that pairs well with tangy cheese. It works as a main dish for four when you want something a little different from standard red sauce pizzas.

Serves 4 people.
Ingredients
- 1 pound pizza dough
- 4 large yellow onions, thinly sliced
- 8 fresh figs, sliced
- 4 ounces goat cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt, then cook for 20 minutes while stirring often until the onions turn golden and soft.
- Stir in the balsamic vinegar and cook for 2 more minutes. Remove the skillet from the heat.
- Preheat the oven to 475 degrees. Roll or stretch the pizza dough into a 12-inch circle on a baking sheet.
- Spread the caramelized onions evenly over the dough. Arrange the sliced figs on top, then scatter the crumbled goat cheese and thyme leaves. Add a light sprinkle of black pepper.
- Bake for 12 to 15 minutes until the crust turns golden and the cheese softens. Slice and serve warm.
Extra Tips
Caramelize the onions slowly to bring out their sweetness without burning. Fresh figs hold their shape best during baking, but dried figs can be used if sliced thin. Leftovers reheat well in a 350-degree oven for 8 minutes to keep the crust crisp.Course: Main Course Cuisine: Italian Equipment: Large skillet, Baking sheet, Rolling pin
Haunted Forest Wild Mushroom Pizza
This pizza brings an earthy touch to your Halloween table with its mix of wild mushrooms and fresh greens. It works well for a cozy themed dinner when you want something savory that still feels light enough for a group.
The sautéed mushrooms give a meaty bite while the spinach wilts just enough under the cheese. A simple garlic oil base keeps the flavors balanced without overpowering the crust.

Serves 4 people.
Ingredients
- 1 pound pizza dough
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 12 ounces mixed wild mushrooms (shiitake, cremini, and oyster), sliced
- 2 cups fresh spinach leaves
- 1 1/2 cups shredded fontina cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 475°F and place a baking sheet or pizza stone inside to heat.
- Roll or stretch the pizza dough into a 12-inch circle on a sheet of parchment paper.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant.
- Add the sliced mushrooms to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until they release their liquid and start to brown. Season with salt and pepper.
- Brush the remaining tablespoon of olive oil over the dough. Spread the cooked mushrooms evenly across the surface.
- Scatter the spinach leaves over the mushrooms, followed by the fontina and Parmesan cheeses.
- Sprinkle the thyme leaves on top. Slide the pizza (with parchment) onto the hot baking sheet or stone.
- Bake for 12 to 15 minutes until the crust is golden and the cheese is bubbling. Let it rest for 2 minutes before slicing.
Extra Tips
Cook the mushrooms until most of their moisture evaporates so the crust stays crisp. If your mushrooms are very wet, give them an extra minute in the skillet. Leftovers reheat best in a 350°F oven for 8 minutes rather than the microwave, which can make the crust soggy. You can swap fontina for mozzarella if needed, but keep the Parmesan for its sharp finish.Course: Main Course Cuisine: Italian Equipment: Baking sheet, Large skillet, Rolling pin

