Name: Ghost Pizza Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 pound pizza dough; 1 cup pizza sauce or marinara; 2 cups shredded low-moisture mozzarella cheese; 6-8 sticks mozzarella string cheese; 12-16 slices turkey pepperoni or vegetarian pepperoni; 1 small can sliced black olives, drained; 1 small red bell pepper, finely diced; 2 tablespoons grated Parmesan cheese; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon Italian seasoning; 1/2 teaspoon dried oregano; 1/4 teaspoon crushed red pepper flakes; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper

Ghost Pizza Recipe tastes like cheesy garlic bread met your favorite kid-friendly pizza and decided to wear a Halloween costume, and it works for busy families or party hosts who want something cute on the table in about 30–35 minutes. I tested this version on my nieces, my neighbors, and my very skeptical brother, and every slice disappeared. As someone who decorates the kitchen with more pumpkins than strictly necessary, I feel right at home sharing this with you.

Why Choose This Ghost Pizza Recipe

This Ghost Pizza Recipe keeps things simple, uses easy shortcuts, and still looks adorable on the plate. You use store-bought dough and string cheese, so you shape the ghosts in minutes without advanced baking skills.

Kids love the spooky faces, and adults appreciate the crispy crust and garlicky cheese pull. You also customize toppings under the ghosts, so picky eaters and adventurous snackers both stay happy.

“I made this Ghost Pizza Recipe for a movie night, and the kids fought over the last slice like tiny goblins ★★★★★”

Ingredients You’ll Need

Dough, Sauce, and Cheese

1 pound pizza dough
- Use store-bought refrigerated or frozen dough to save time.
- If you use frozen dough, thaw it in the fridge overnight and let it sit at room temp 30 minutes before shaping.
1 cup pizza sauce or marinara
- Jarred marinara works great; I like a low-sugar brand so the ghosts stay the star.
2 cups shredded low-moisture mozzarella cheese
- Pre-shredded cheese saves time, but freshly shredded melts a bit smoother.
6–8 sticks mozzarella string cheese
- These shape into the ghost bodies. Choose a brand that melts well, not the super rubbery kind.

Toppings and Ghost Faces

12–16 slices turkey pepperoni or vegetarian pepperoni
- Regular pepperoni works if you eat pork, but turkey or veggie keeps it lighter.
1 small can sliced black olives, drained
- Use these for eyes and mouths.
1 small red bell pepper, finely diced
- Great for little “cheeks” or spooky eyebrows.
2 tablespoons grated Parmesan cheese
- Adds a salty, nutty kick on top of the crust edges.

Flavor Boosters

2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes (optional, for a mild kick)
½ teaspoon kosher salt
¼ teaspoon black pepper

Pantry Shortcuts & Substitutions

Use garlic powder instead of fresh garlic if you feel rushed: ½ teaspoon equals about 2 cloves.
Swap Italian seasoning with a mix of dried basil and oregano if that is what you have.
Use whole wheat pizza dough or gluten free dough if needed, but check baking time since thinner crust cooks faster.
Use dairy free mozzarella shreds and a vegan string cheese for a fully dairy free Ghost Pizza Recipe.

Equipment List

Large baking sheet or pizza stone
Parchment paper or a light coating of oil for the pan
Rolling pin or clean bottle
Small bowl for garlic oil
Cutting board and sharp knife or kitchen scissors
Small round piping tip, straw, or chopstick for cutting tiny olive eyes
Oven mitts and a spatula or pizza cutter

Tips & Tricks

Preheat the oven with the pizza stone or baking sheet inside so the crust crisps nicely.
Let the dough rest at room temperature 20–30 minutes so it stretches without snapping back.
Shape the ghosts from string cheese while the oven heats so you assemble quickly.
Pat the olives dry with a paper towel so the faces stay in place and do not slide.
Add the ghost shapes during the last 5–7 minutes of baking so they melt but still hold their ghost outline.
Keep toppings under the ghosts fairly flat so the cheese ghosts sit smoothly.
Use kitchen scissors to snip string cheese into ghost shapes if a knife feels tricky.
Rotate the pan halfway through baking so the crust browns evenly.

How to Make Ghost Pizza Recipe

Step 1: Preheat and Prep

Set your oven to 475°F (245°C).
Place a pizza stone or upside-down baking sheet on the middle rack so it heats thoroughly.
Line a second baking sheet with parchment or lightly oil it if you plan to assemble the pizza there.

Step 2: Mix the Garlic Oil

In a small bowl, combine olive oil, minced garlic, Italian seasoning, oregano, salt, black pepper, and crushed red pepper flakes if you use it.
Stir until the herbs coat the oil and the mixture smells fragrant.
Set this aside so the flavors blend while you work on the dough.

Step 3: Shape the Pizza Dough

Lightly flour your work surface and your hands.
Place the pizza dough in the center and press it into a disk with your fingertips.
Use a rolling pin or your hands to stretch it into a 12–14 inch circle or oval, keeping the edges slightly thicker for a chewy crust.
Transfer the dough to a piece of parchment so you move it easily to the hot pan or stone.

Step 4: Add Sauce and Base Cheese

Brush the entire dough surface with a thin layer of the garlic oil, leaving a small border for the crust.
Spread the pizza sauce over the oiled dough in an even layer.
Sprinkle the shredded mozzarella over the sauce, covering it from edge to edge without piling it too thick.

Step 5: Add Toppings Under the Ghosts

Scatter turkey pepperoni or vegetarian pepperoni slices across the cheese.
Add a light sprinkle of diced red bell pepper for color and sweetness.
Keep a few bare spots where you plan to place the cheese ghosts so they sit flat and show clearly.

Step 6: Bake the Base Pizza

Slide the parchment with the assembled pizza onto the preheated stone or baking sheet.
Bake 8–10 minutes until the crust starts to puff and the cheese melts and bubbles lightly.
While the pizza bakes, shape the ghosts so they are ready.

Step 7: Shape the Ghosts

Take the string cheese sticks and cut each one in half lengthwise.
Trim one end of each piece into a rounded head shape.
Cut small zigzags or gentle waves into the opposite end so it looks like a floaty ghost tail.
Set the ghost shapes on a plate so they stay organized.

Step 8: Add Ghost Faces

Use a straw, small round piping tip, or the tip of a chopstick to punch tiny circles from the olive slices.
Press two olive circles into each ghost for eyes.
Add a third tiny piece for a mouth if you want a spooky or surprised expression.
Use tiny bits of red bell pepper for eyebrows or cheeks if you feel extra artistic.

Step 9: Finish Baking with Ghosts

Carefully pull the pizza out of the oven and set it on a heat safe surface.
Arrange the ghost cheese shapes across the pizza, spacing them so each slice gets at least one ghost.
Return the pizza to the oven and bake another 5–7 minutes until the ghosts melt slightly, puff a bit, and the edges of the crust turn golden.
Keep an eye on the ghosts so they hold their shape and do not melt into unrecognizable blobs.

Step 10: Garnish and Slice

Remove the pizza from the oven and sprinkle the crust edges with grated Parmesan.
Let it rest 3–5 minutes so the cheese settles and slicing stays neat.
Use a pizza cutter or sharp knife to cut into slices, trying to center a ghost on each piece.
Serve warm and enjoy the spooky faces before everyone devours them.

What to Serve with it?

Serve this Ghost Pizza Recipe with a big green salad loaded with cucumbers, cherry tomatoes, and a simple vinaigrette to balance the cheesy goodness. Add a side of carrot and celery sticks with ranch or hummus for crunch and color. A bowl of fruit salad with grapes, apple slices, and berries keeps the meal fun and kid friendly. Pair everything with sparkling water, lemonade, or apple cider for a cozy, family friendly spread.

Storage Options

Store leftover Ghost Pizza slices in an airtight container in the fridge for up to 3 days.
Reheat slices on a baking sheet in a 375°F oven for 8–10 minutes so the crust crisps again and the cheese melts nicely.
Freeze individual slices on a parchment lined tray until firm, then wrap them and keep in a freezer bag for up to 2 months.
Reheat frozen slices in a 375°F oven for 12–15 minutes, or until hot in the center and crisp on the bottom.