This Skull Shaped Pizza is the way to go for a spooky Halloween Dinner! This pizza is topped with bacon, spinach, sun-dried tomatoes, and goat cheese. But don’t let your imagination stop there… put whatever you’d like on this delicious creation!
We have decided to serve pizzas as part of our party buffet this year and you know I just can’t resist turning a plain pizza into something special. For the adults at our party, I will serve a skull shaped pizza made using a Pepperidge Farm Puff Pastry crust topped with Alfredo sauce, bacon, sun-dried tomatoes, spinach, roasted garlic, goat cheese, and mozzarella. Yum! For the kids, they’ll get pizzas topped with cheese and pepperoni.A skull is a pretty simple shape and you can create a template to use for this pizza by simply drawing a skull to fill up a piece of 8 1/2″ x 11″ paper, or you can find a good skull shape piece of art on-line, print it and cut out around it. I find searching for coloring pages is a great way to find simple shapes for my projects.
Skull Shaped Pizza for Halloween topped with Alfredo sauce, bacon, sun dried tomatoes, spinach, roasted garlic, goat cheese and mozzarella
1 sheet Pepperidge Farm Puff Pastry
some flour for dusting dough
2 cloves roasted garlic*
1/3 cups prepared Alfredo sauce
1/3 cup baby spinach, torn into small pieces
2 tablespoons chopped sun dried tomatoes
8-10 pieces of cooked bacon
2 tablespoons crumbled goat cheese
2 cups freshly shredded mozzarella cheese
*to roast garlic, put peeled cloves in a piece of tin foil, drizzle on some olive oil, wrap in foil, roast at 400 degrees for 20-30 minutes until nice and browned.
non-stick tin foil, a silpat non-stick mat, or parchment paper
a pizza wheel or knife
(draw or print a picture of a skull filling an 8 1/2″ x 11″ piece of paper and cut out around it)
Thaw one sheet of Pepperidge Farm Puff Pastry according to the instructions on the package. Lightly sprinkle some flour on a piece of non-stick foil, Silpat non-stick liner, or parchment. I used the foil. Un-fold the pastry onto the foil.
Set your skull template on top of the pastry. If you need, you can roll out the dough to make it a bit bigger, so your template will fit. Use a pizza wheel or knife to cut out around the template, being sure not to cut through the foil.
Remove the excess dough. Pick up the foil and set the pastry on a baking sheet. Use a fork to prick holes all around the pastry. Refrigerate while you preheat your oven to 400 degrees.
Bake your skull shaped pastry for 14-16 minutes until golden brown. Remove from oven and spread roasted garlic and Alfredo sauce on top.
Top with spinach and sun-dried tomatoes. Then crumble 3 pieces of bacon and sprinkle on top. Add crumbled goat cheese then sprinkle on mozzarella being sure to cover the entire pizza.
Cut a mouth and teeth from one or two strips of bacon. Finely chop the remaining bacon. Place two rounded piles of chopped bacon in the area of the eyes. Fix the bacon so you have nicely shaped eyes. Place a triangular shaped pile of chopped bacon in the area of the nose. Add the mouth and teeth bacon pieces. If you have excess bacon save it for another use or have a nice snack.Bake for about 10 minutes until the cheese is melted and the pizza is heated through.Serve immediately.
If you make these as pepperoni pizzas, top the crust with pizza sauce and cheese. Cut some pepperoni into strips to create the mouth and teeth and chop pepperoni for the eyes and nose. You can see that I used a different shaped skull for this pepperoni pizza. He’s a bit skinnier, but still looks pretty good.
You can get creative and use any toppings you’d like. It’s pretty simple to create the skeleton using just about anything that is chopped. I’d love to see what you come up with.