Halloween Pizza Recipe | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures Halloween Pizza Recipe | The Nibble Webzine Of Food Adventures
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RECIPE: Fright Night Pizza For Halloween

[1] Fright Night pizza (photos © DeLallo).

[2] Are you looking at me?


There’s no need to turn on the oven to make these Fright Night Pizzas. The personal-size rounds are pan-fried, then placed under the broiler to melt the cheese.

The pizza dough was made with the Italian Pizza Dough Kit from DeLallo.

You can use store-bought dough or make it from scratch with your own recipe.


  • 1 DeLallo Italian Pizza Dough Kit or substitute
  • 1-1/4 cups lukewarm water
  • Extra light olive oil or substitute, for frying
  • Pizza toppings of your choice (below)
    Topping Ideas

    Here are combinations to make the pizzas in the photos:

  • Attack of the Spiders: pizza sauce, green and black olives, mozzarella perlini (the different sizes of mozzarella)
  • Bloodshot Eyeballs: pizza sauce, provolone, pepperoni, black olives
  • Candy Corn: provolone, colby or cheddar cheese, yellow peppers
  • Evil Eyes: pizza sauce, basil Leaves, green olives
  • Monster: olive tapenade, green and black pitted olives, peppadews, mozzarella perlini
  • Mummy: pesto, provolone cheese, black olives, pepperoni
  • Spider Web: olive tapenade, strips of provolone cheese, sliced green olives

    1. COMBINE the flour mix and yeast packet in a large mixing bowl with the lukewarm water. Stir with a fork until dough begins to form.

    2. KNEAD by hand for 3 minutes, or until dough is soft and smooth. Transfer to a clean, lightly oiled bowl and cover tightly with plastic wrap. Allow the dough to rise in a warm place until doubled, about 45 minutes. (After this step, you can refrigerate it for use within 1-3 days.) Once the dough has risen…

    3. DIVIDE into 8 small equal pieces. Flatten into rounds by hand on a well-floured surface. Gently stretch.

    4. HEAT the oven to broil.

    5. FRY the dough. Pour enough oil into a deep frying pan to reach a depth of 2 inches. Heat the oil over medium-high heat until a deep-fry thermometer registers 325°F. Once the oil is hot…

    6. FRY the dough rounds until they are golden brown on both sides, about 2 minutes per side. Fry in batches. Remove the cooked rounds with tongs or a slotted spoon. Transfer to a paper-towel-lined baking sheet or cooling rack.

    7. TOP the fried dough with toppings. Optional: Heat under broiler to warm the toppings and melt the cheese.

    Then, bite the fright!


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