Spooky Scary Mini Halloween Pizzas
[Vegan]

To Make the Ghost Pizzas:

1. Take the pizza dough and roll it into a long oval shape, leaving the edges thicker for the crust. Place on a baking sheet lined with parchment paper and bake for 10-15 minutes at 350°F until the crust is half-baked (it will have started to rise and bubble when you pull it out of the oven). Remove from the oven so you can add the toppings (this keeps the toppings from cooking for too long and drying out).
2. Spread a generous layer of the olive tapenade on the dough.
3. Add the cheese ghost in the center of the pizza.
4. Arrange yellow bell pepper stars around the ghost.
5. Place the pizza back in the oven and continue to bake for about 10 more minutes or until the crust is a golden brown and cheese is melted.
6. Remove from the oven and add the olive eyes and mouth (adding it after the cheese melts keeps it from getting covered and lost in the cheese). Serve immediately.

To Make the Frankenstein Pizzas:

1. Take the pizza dough and roll it into a long rectangle, leaving the edges thicker for the crust. Place on a baking sheet lined with parchment paper and bake for 10-15 minutes at 350°F until the crust is half baked (it will have started to rise and bubble when you pull it out of the oven). Remove from the oven so you can add the toppings (this keeps the toppings from cooking for too long and drying out).
2. Spread a generous layer of the kale and walnut pesto on the dough. If using vegan Parmesan, sprinkle a thin layer on top of the pesto so that you can still see the green color.
3. On the top 1-inch of the pizza dough rectangle, spoon on the chopped black olives to create Frankenstein’s hair.  The top edge against the crust will be smooth and arrange the olives at the bottom edge into a zig-zag pattern.
4. Add the two eyes, nose, mouth, and cheeks.
5. Place the pizza back in the oven and continue to bake for about 10 more minutes or until the crust is a golden brown.  Remove from the oven and serve immediately.

To Make the Mummy Pizzas:

1. Take the pizza dough and roll it into a long rectangle, leaving the edges thicker for the crust. Place on a baking sheet lined with parchment paper and bake for 10-15 minutes at 350°F until the crust is half baked (it will have started to rise and bubble when you pull it out of the oven). Remove from the oven so you can add the toppings (this keeps the toppings from cooking for too long and drying out).
2. Spread a generous layer of the sun-dried pesto on the dough.
3. Place a layer of pepperoni on top of the pesto.
4. Place a layer of the strips of cheese on top of the pepperoni.  The strips should overlap a bit.
5. Add the two olive eyes, place them between the strips instead of on top so it looks like the eyes are peeking out from underneath the strips.
6. Place the pizza back in the oven and continue to bake for about 10 more minutes or until the crust is a golden brown and cheese is melted.  Remove from the oven and serve immediately.