Celebrate

Halloween Mozzarella Mummy Pizzas

These spooktacular pizzas are a snap to make, so include your ghouls and goblins in the process. Let them mummify the pizza with mozzarella and add the olive eyes. Scary delicious!

Prep Time

Servings

Pizza Dough

1 cup whole-wheat flour (250 mL)

1 1/2 – 2 cups all-purpose flour (375-500 mL)

2 Tbsp wheat germ (30 mL)

1 pkg (7 g) quick rising instant yeast (1 pkg)

1 cup warm water (250 mL)

1 Tbsp canola oil (15 mL)

1/4 tsp salt (1 mL)

Quick Pizza Sauce

2 Tbsp canola oil (30 mL)

1 small onion, diced (1)

3 cloves garlic, minced (3)

3-4 Tbsp chopped fresh oregano or 2 Tbsp each of fresh oregano and basil (45-60 mL)

1/4 tsp red pepper flakes (1 mL)

1 can (28 oz/796 mL) crushed tomatoes (1 can)

1/2- 1 tsp sugar (optional- will reduce the acidity of tomatoes) (2-5 mL)

Toppings

1 1/2 cups mozzarella cheese, cut into thin strips (375 mL)

24 sliced black olive pieces for eyes (24)

Pizza Dough

Preheat oven to 450°F (230°C).
In a large bowl, mix whole-wheat flour, 1 cup (250 mL) all-purpose flour, salt and yeast. Stir in warm water and canola oil.
Gradually stir in enough of remaining all-purpose flour to make a soft dough. Knead on lightly-floured surface until smooth and elastic.
Shape dough into ball. Cover and let rest for 10 minutes before rolling out.
Roll out dough and cut into 12 chunky rectangles. Place shaped dough on a parchment-lined baking trays and bake each tray for 8 minutes each.

Sauce

Heat a large saucepan over medium-high heat. Add canola oil.
Add onion and cook until softened, about 5 minutes. Stir in garlic, oregano, red pepper flakes, pepper and crushed tomatoes. Simmer sauce for 5-10 minutes.

Assembly

Spread rectangles with pizza sauce and arrange slices of mozzarella in criss-cross fashion across the width of the dough so it looks like a mummy. Add two black olives for the eyes.
Bake for 2-3 minutes to melt cheese.

Ingredients

Pizza Dough

1 cup whole-wheat flour (250 mL)

1 1/2 – 2 cups all-purpose flour (375-500 mL)

2 Tbsp wheat germ (30 mL)

1 pkg (7 g) quick rising instant yeast (1 pkg)

1 cup warm water (250 mL)

1 Tbsp canola oil (15 mL)

1/4 tsp salt (1 mL)

Quick Pizza Sauce

2 Tbsp canola oil (30 mL)

1 small onion, diced (1)

3 cloves garlic, minced (3)

3-4 Tbsp chopped fresh oregano or 2 Tbsp each of fresh oregano and basil (45-60 mL)

1/4 tsp red pepper flakes (1 mL)

1 can (28 oz/796 mL) crushed tomatoes (1 can)

1/2- 1 tsp sugar (optional- will reduce the acidity of tomatoes) (2-5 mL)

Toppings

1 1/2 cups mozzarella cheese, cut into thin strips (375 mL)

24 sliced black olive pieces for eyes (24)

Did you know?

Canola is used in biofuel production because it’s low-carbon, sustainable and renewable.

Did you know?

Canola contributes an average of $43.7 billion to the Canadian economy per year

Directions

Pizza Dough

Preheat oven to 450°F (230°C).
In a large bowl, mix whole-wheat flour, 1 cup (250 mL) all-purpose flour, salt and yeast. Stir in warm water and canola oil.
Gradually stir in enough of remaining all-purpose flour to make a soft dough. Knead on lightly-floured surface until smooth and elastic.
Shape dough into ball. Cover and let rest for 10 minutes before rolling out.
Roll out dough and cut into 12 chunky rectangles. Place shaped dough on a parchment-lined baking trays and bake each tray for 8 minutes each.

Sauce

Heat a large saucepan over medium-high heat. Add canola oil.
Add onion and cook until softened, about 5 minutes. Stir in garlic, oregano, red pepper flakes, pepper and crushed tomatoes. Simmer sauce for 5-10 minutes.

Assembly

Spread rectangles with pizza sauce and arrange slices of mozzarella in criss-cross fashion across the width of the dough so it looks like a mummy. Add two black olives for the eyes.
Bake for 2-3 minutes to melt cheese.

Nutritional Analysis

Calories

418 g

Total Fat

16.2 g

Saturated Fat

4.8 g

Cholesterol

23 mg

Sodium

558 mg

Carbohydrates

53.3 g

Fiber

7 g

Protein

17 g

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