Halloween Mummy Mini Pizzas

Halloween Mummy Mini Pizzas bring the cute side of spooky season straight to the table. Soft golden pizza crusts get topped with tomato sauce, melty mozzarella “bandages,” and little black olive eyes for an easy Halloween snack kids and adults can enjoy.

The trick is par-baking the mini crusts before adding the toppings. That gives them enough structure to stay crisp underneath the sauce while keeping the cheese strips recognizable as mummy wraps. Low-moisture mozzarella works especially well because it melts without releasing too much liquid.

These little pizzas are simple enough for an after-school treat but festive enough for a Halloween party platter. Arrange them together while they are still warm, add a bowl of extra pizza sauce for dipping, and expect the funny little faces to disappear pretty quickly.

Recipe Yield: 8 mini pizzas

INGREDIENTS

1 lb refrigerated pizza dough, room temperature
1/2 cup thick pizza sauce, plus more for serving if desired
8 oz low-moisture whole-milk mozzarella cheese, cut into thin 1/4-inch-wide strips
16 sliced black olive rings
1/2 tsp garlic powder
1/2 tsp dried oregano
1 tbsp olive oil
1 tbsp all-purpose flour, for shaping

INSTRUCTIONS

1. Prepare the oven:
Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

2. Shape the crusts:
Lightly flour the work surface and divide the pizza dough into 8 equal pieces. Shape each piece into a 3 1/2- to 4-inch round. Arrange on the prepared baking sheet and lightly prick each center a few times with a fork.

3. Season the edges:
Stir the olive oil and garlic powder together. Lightly brush the mixture around the outer edge of each dough round.

4. Par-bake the pizzas:
Bake for 7–8 minutes, until the dough is puffed, set, and just beginning to color around the edges. Remove from the oven.

5. Add the sauce:
Spread about 1 tbsp pizza sauce over each crust, leaving a narrow border around the edge.

6. Make the mummy bandages:
Arrange mozzarella strips loosely across each pizza in overlapping, slightly uneven rows. Leave a small opening near the upper third of each pizza for the eyes.

7. Add the eyes:
Place 2 black olive rings in the open space on each mini pizza. Sprinkle the exposed sauce lightly with dried oregano.

8. Finish baking:
Return the pizzas to the oven and bake for 3–4 minutes, until the crust edges are golden and the mozzarella is just melted while the individual mummy strips remain visible.

9. Cool briefly:
Let the mummy pizzas rest on the baking sheet for 2–3 minutes so the cheese settles slightly.

10. Serve warm:
Transfer to a serving platter and serve warm, with extra pizza sauce for dipping if desired.

Helpful Tips to Perfect This Recipe

• Par-bake the crusts first: This keeps the centers from becoming soft under the sauce and gives the mini pizzas enough structure for the mummy toppings.
• Use low-moisture mozzarella: Fresh mozzarella releases too much liquid and can melt into puddles. Low-moisture cheese keeps the mummy bandages much more defined.
• Keep the cheese strips uneven: Slightly crooked and overlapping strips make the mummies look cuter and more natural than perfectly straight rows.
• Watch the final bake closely: The cheese only needs a few minutes to soften and melt. Leaving the pizzas in too long can make the individual mummy bands disappear.