75+ Halloween Dinner Ideas
A collection of the best Halloween dinner, appetizer, side, drink and dessert ideas to help you plan the most festive and spooky party ever!
Servings: 16
Ingredients
- 1 1/2 cups warm water 110–115°F
- 1 1/2 tablespoons rapid rise yeast
- 1 tablespoon sugar
- 1/2 tablespoon salt
- 3 tablespoons vegetable oil
- 3 ¼ - 3 1/2 cups all-purpose flour
- 1 tablespoon cornmeal
- olive oil for brushing
- 1 - 2 cups pizza sauce
- 4 cups Mozzarella cheese, shredded
- 1 cup Pepperoni
- 1/4 cup olives
Instructions
- In a large bowl, combine water, yeast, and sugar and let it sit for 5 minutes, or until bubbly.
- Add salt and oil, then mix in flour 1 cup at a time with a wooden spoon until combined and the dough is soft and slightly sticky. Knead for about 3 minutes (dough will be sticky and will stick to your hands).
- Cover the dough with a tea towel and let rise at room temperature for 30–45 minutes.
- Preheat the oven to 450°F. Place a pizza stone or baking sheet in the oven to preheat as well.
- Prepare sauce by heating all ingredients in a saucepan and bringing it to a simmer, but do not let boil.
- This dough makes TWO 12-inch pizza crusts. Divide dough into two pieces and roll each out onto a floured surface to about ½ inch thick. Cut a little pumpkin stem on top.
- Sprinkle cornmeal onto a pizza peel and, working with one crust at a time, transfer the rolled-out dough to the peel. Brush with olive oil and poke with a fork a few times.
- Use the peel to transfer the crust to the preheated pizza stone and blind bake for 6–8 minutes.
- Remove from the oven, add sauce, cheese, and arrange pepperoni to form a pumpkin face. Bake for 8–10 more minutes.
Video
Nutrition
Calories: 239kcal | Carbohydrates: 25g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 613mg | Potassium: 124mg | Fiber: 1g | Sugar: 2g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 2mg