Mini Spooky spider pizzas are kid-friendly and great for Halloween! They are topped with black olives on a honey whole wheat crust.
Kid-friendly Halloween snacks and treats like these mini spooky spider pizzas are both fun and delicious. Black And White Sugar Skull Cupcakes, Halloween Mason Jar Mini Cakes, Witch’s Cauldron Cupcakes, Monster Munch and Fall Spritz Cookies make sweet and festive after dinner treats!
Festive Halloween Pizza
With Halloween fast approaching our family has been getting a bit creative in the kitchen. I’ve always loved making festive Halloween food, but with little ones to share it with, it’s even more fun.
Since homemade pizza is a family favorite, I thought we’d turn those pantry staples into something “spooky” and kid-friendly.
California Ripe Olives are great to use, not only do they provide pops of color, but their texture and flavor is something that kids love! I know I’ve found that the more interesting the food is, the more likely our kiddos will try it and love it!
These mini spooky spider pizzas with California Ripe Olives were so easy to make and so fun eat!
I can’t wait to make more Halloween food art with black olives. They’re so versatile and would make great little pumpkin faces, monster eyes or even snakes! So many fun things that kids will absolutely love! What kind of spooky treats do you have planned for your kids this year? I’d love to hear your ideas!
Making mini spooky spider pizzas
These mini pizzas are really easy to make!
CRUST. Roll out my honey whole wheat pizza dough into individual rounds.
Note. If you don’t have time to make dough, no problem! You can use pitas, tortillas or bagel thins… they all make great bases.
BAKE. Once you’ve got the dough rolled out, place it on a parchment-lined baking sheet, brush with olive oil and then spread my homemade pizza sauce over top. Sprinkle on some grated mozzarella cheese and bake them at 450 degrees until the crust is golden brown and cooked throughout.
DECORATE. Since you want to see the web design, it’s best to create that after the pizzas have been fully baked- that will prevent them from browning and spreading too much. Trust me, after a little trial and error I can attest to the fact that this method works best 🙂 Simply cut up your black olives into the body and legs and arrange them over the string cheese web.
Place the pizzas back into the oven until the cheese is melty and the web becomes visible.
Tips + Storing Info
Here are a few tips when making this spooky, scrumptious dish:
- It is best to use active dry yeast when making the dough for this pizza, but if you are using instant yeast you will want to use 2 tsp, and add it to the dry ingredients instead.
- If it is a little chilly in your kitchen you may run into some problems with your dough rising correctly. We suggest you boil some water and then carefully pour it into a pan or bowl and set it on the bottom rack in your oven. Place the bowl of dough on the rack just above this and close the door to your oven to let it rise. Another suggestion would be to preheat your oven to 300 degrees and set your bowl of dough on top of the oven in a warm spot to rise.
- Have fun with this pizza and top it with any of your family’s favorites such as mini pepperonis, sausage bits, green peppers, mushrooms, onions, etc.
STORE leftover pizzas in the fridge for up to 5 days when wrapped tightly with plastic wrap or aluminum foil, or stored in an airtight container.
To FREEZE leftovers make sure they have cooled first then store in an airtight freezer safe container or Ziploc freezer bag for 2-3 months.
To REHEAT leftovers warm for 20-30 seconds in the microwave or heat them up in a toaster oven to keep the bottoms crispier.
More fun, kid friendly recipes to try:
- Mini Pretzel Dogs
- Grilled Cheese Pizza Roll Ups
- Crispy Cornflake Chicken Tenders
- Homemade Corn Dogs
- Skillet Mac And Cheese
Mini Spooky Spider Pizzas Recipe
Honey Whole Wheat Dough
- 2 cup all purpose flour
- 2 cup whole wheat flour
- 1/2 cup warm water
- 1 1/4 cup room temperature water
- 1 Tablespoon honey
- 2 Tablespoon olive oil
- 2 ½ teaspoon active yeast
- 1 1/2 teaspoon salt
- 1 (8 oz) can tomato sauce
- 1 clove garlic - minced
- 2 teaspoon olive oil
- 2 teaspoon sugar
- 1/4 teaspoon basil
- 1/4 teaspoon oregano
- 1/2 teaspoon salt
- mozzarella cheese - grated
- mozzarella string cheese - in strips
Honey Whole Wheat Dough
- In a 2-cup liquid measuring cup, add warm water and yeast and honey, allow to sit for 5-7 minutes or until the mixture begins to puff. Add the oil and the room temperature water. Whisk gently to combine.
- In the bowl of a stand mixer fit with the paddle attachment, combine salt, flours, and water mixture. When dough begins to form a ball, remove paddle attachment and replace with dough hook. With mixing speed on low, knead dough for 2-3 minutes or until a ball begins to form and the dough becomes smooth and elastic.
- Remove dough from bowl and place in a large well-greased bowl (I prefer using olive oil, but you can also use Pam). Cover bowl tightly with plastic wrap and allow to rise for 2 hours.
- To deflate dough, punch with fist. Turn onto a lightly floured surface and divide into balls (depending on how big and how many pizzas you want to make… this recipe can make up to 8 mini pizzas). Form into pizza shells and place onto a parchment lined baking sheet.
- To make sauce, in a small saucepan heat olive oil until shiny. Add minced garlic, stir and cook for 1 minute. Add tomato sauce, sugar, basil, oregano and salt. Heat for 5 minutes or until the sauce becomes fragrant.
- Spread sauce evenly over the pizza peel, leaving about 1½ inches around the edge for the crust. Lightly brush the crust with olive oil (this will help it get nice and crisp). Sprinkle grated cheese over top and bake at 450 degrees until the crust is golden brown.
- Remove from the oven and place the string cheese into a web design, then place the black olives over top, creating spiders. Place back in the oven just until the cheese "web" has melted.
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.