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Today, I share with you how to dress a pizza to celebrate Halloween!
A little twist, and we have such a simple recipe being the center of everyone’s attention!
I chose to bring a version of a Margherita pizza because I really wanted it to be something simple that everyone could recreate at home without a lot of ingredients, and also because it is usually one of the most appreciated pizzas by kids and adults, isn’t it?
Tomato, cheese and basil, the 3 in a more than perfect marriage! The first person who thought of this combination was a genius for sure!
EASY | QUICK | FUN | CRUNCHY OUTSIDE | TENDER INSIDE | ABSOLUTELY DELICIOUS
You are already tired of knowing that I only bring you simple recipes. In fact, I always bring simpler recipes because I know how much it costs to spend hours in the kitchen, on a plate full of complex processes and that in the end it doesn’t always turn out as we had imagined.
This Halloween Margherita is really easy and perfect for the whole family for the dinner of the scariest night of the year!
This recipe has very few ingredients, but it has two that are key pieces for the final look. The activated charcoal powder to give the black color to this wonderful crust and the cheeses, in this case the Grated Cheddar from Green Vie and the slices of Mozzarella also from Green Vie. It is with these slices that you will have fun creating little ghosts in the most varied forms. Needless to say, these cheeses are two vegan alternatives to the traditional cheddar and mozzarella cheeses, and are one of my favorites. They’re soy-free, gluten-free, nut-free and palm oil-free, and they’re even fortified with vitamin B12! I really like Green Vie products and what’s more, they have a wide range of plant based alternatives to cheese that will make you lose your mind!
“Ah, but Alexandra I won’t be able to make these little ghosts!” Of course you will! First, because ghosts don’t all have to have the same shape, in fact, the more varied they are in shape, the more fun the pizza is and second, there are no rules on Halloween, and sometimes, the weirdest and crudest shapes are the ones that work best! You can use a cookie cutter in the shape of a ghost and use it, but I did everything with the tip of the knife.
Let’s go to the ingredients list?
DOUGH
200gr of warm water
20gr of olive oil
1 tsp of salt
10g dry yeast
420gr of flour
1 tbsp powdered activated charcoal
FILLING
Pulp or tomato sauce
2 tomatoes
8 cherry tomatoes
Fresh basil leaves
1 package of Green Vie Grated Cheddar
1 package of Green Vie Mozzarella Slices
Black olives
DOUGH
200gr of warm water
20gr of olive oil
1 tsp of salt
10g dry yeast
420gr of flour
1 tbsp powdered activated charcoal
FILLING
Pulp or tomato sauce
2 tomatoes
8 cherry tomatoes
Fresh basil leaves
1 package of Green Vie Grated Cheddar
1 package of Green Vie Mozzarella Slices
Black olives
1- Start by making the dough. In a bowl, mix the warm water and the yeast and let it rest for 10 minutes.
2- Meanwhile, place the flour and charcoal powder in a bowl and mix.
3- After the 10 minutes of activation of the yeast in the warm water, add the salt and the olive oil and stir until the salt dissolves. Pour the liquids into the bowl with the dry ones and start kneading everything with your hands.
4- Continue to knead until the dough starts to come together, and at that moment you start working it. Knead the dough until it is soft and elastic (this process takes approximately 10 minutes). You can do this process on a flat, clean surface if you prefer.
5- Form a ball with the dough and place it in a large container previously greased with olive oil and cover with a small kitchen towel. Place in a warm place and wait until the dough has doubled in size. (this should take around 1 hour)
6- Meanwhile, cut the tomatoes into slices, the cherry tomatoes in half, some olives into slices and also start to cut the ghosts with the slices of mozzarella cheese.
7- Now it’s time to open the dough. Take your dough (after 1 hour) and roll out the dough on a surface dusted with flour. Open it in a circle of about 0.7cm, and place it on a pizza pan or on a regular oven base if you are going to start assembling the pizza right away. Note that the edges of the dough should be thicker than the rest of the crust.
8- Now put the tomato sauce, a generous layer, and leave a 1cm border around the pizza, without tomato sauce. Then add the grated cheese, the mozzarella cheese ghosts and the olives. Place in the oven, preheated to 180°C (356°F) and let it cook for about 25 minutes, or until the cheese has melted and the edges of the dough are cooked through.
9- Remove from the oven and finish with the fresh basil leaves. Serve immediately.
1- Start by making the dough. In a bowl, mix the warm water and the yeast and let it rest for 10 minutes.
2- Meanwhile, place the flour and charcoal powder in a bowl and mix.
3- After the 10 minutes of activation of the yeast in the warm water, add the salt and the olive oil and stir until the salt dissolves. Pour the liquids into the bowl with the dry ones and start kneading everything with your hands.
4- Continue to knead until the dough starts to come together, and at that moment you start working it. Knead the dough until it is soft and elastic (this process takes approximately 10 minutes). You can do this process on a flat, clean surface if you prefer.
5- Form a ball with the dough and place it in a large container previously greased with olive oil and cover with a small kitchen towel. Place in a warm place and wait until the dough has doubled in size. (this should take around 1 hour)
6- Meanwhile, cut the tomatoes into slices, the cherry tomatoes in half, some olives into slices and also start to cut the ghosts with the slices of mozzarella cheese.
7- Now it’s time to open the dough. Take your dough (after 1 hour) and roll out the dough on a surface dusted with flour. Open it in a circle of about 0.7cm, and place it on a pizza pan or on a regular oven base if you are going to start assembling the pizza right away. Note that the edges of the dough should be thicker than the rest of the crust.
8- Now put the tomato sauce, a generous layer, and leave a 1cm border around the pizza, without tomato sauce. Then add the grated cheese, the mozzarella cheese ghosts and the olives. Place in the oven, preheated to 180°C (356°F) and let it cook for about 25 minutes, or until the cheese has melted and the edges of the dough are cooked through.
9- Remove from the oven and finish with the fresh basil leaves. Serve immediately.
*This recipe was supported by NaturallyGreen.pt
*You can find Green Vie’s vegetable cheese alternatives in the Naturally Green online store with a 10% discount whenever you use the code TAVG.
*This recipe was supported by NaturallyGreen.pt
*You can find Green Vie’s vegetable cheese alternatives in the Naturally Green online store with a 10% discount whenever you use the code TAVG.
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Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!