Halloween Spider Pizzas Recipes

Steps:

• Make the pizza dough following pack instructions. Tip the dough onto a floured surface, flour your hands, then gently knead the dough for about 2 mins until fairly even, soft and bouncy. Return the dough to the bowl, cover with oiled cling film, then let it rise in a warm place until doubled in size (about 1 hr). While the dough proves, mix the passata and garlic in a bowl.
• Heat oven to 240C/220C fan/gas 9 or as hot as it will go. Dust two baking sheets with flour. Split the dough into eight, then roll four balls into thin, rough circles. Lift onto the floured sheets. Smear a thin layer of the tomato sauce on top of each and scatter over the mozzarella and parmesan.
• Halve each olive and put four halves, cut-side down on four pizzas - these are the spider bodies. Cut the rest of the olive halves into thin strips, then arrange on either side of the bodies to look like legs.
• Put four pieces of salami or chorizo on the four remaining pizza bases. Cut the other pieces of salami into thin strips and use them to make the legs of the spiders. Add 2 capers to each spider for the eyes.
• Bake each tray for 12 mins or until golden and crisp and the cheese is starting to brown.

Steps:

• Preheat the oven to 375 degrees F.
• Split the sandwich thins into 2 halves and place 6 on each of 2 baking sheets. Spoon 1 to 2 tablespoons pizza sauce over each sandwich thin, spreading it to the edges. Add the toppings to create each of the monsters.
• For mummies: Tear the string cheese into thin strips. Arrange the strips horizontally across three pizzas like layers of a mummy. Nestle in two olive slices for eyes.
• For jack-o'-lanterns: Cut out rounds from the Cheddar slices with a jar lid or 3 1/2-inch cookie cutter. Place the cut rounds on 3 pizzas. Trim pepperoni slices into triangles (3 per pizza; 2 for the eyes and 1 for the nose) and place on the Cheddar rounds. Cut an olive slice in half and use for a smile.
• For ghosts: Trim the provolone slices along a bottom edge in a zig-zag pattern with kitchen shears. Place 2 black olive slices on each pizza to create the eyes.
• For spiders: Sprinkle 2 to 3 tablespoons shredded mozzarella over 3 pizzas.
• While the pizza is baking, cut 2 whole black olives in half for the bodies and cut the remaining olive slices in half for the legs. Assemble the spiders on the cheese once the pizzas come out of the oven and are still hot by inverting an olive half on each for a body, then arranging the legs around the bodies.
• Bake all the pizzas until the cheese begins to melt, but before it bubbles, 8 to 10 minutes. (Browning or bubbling may ruin your shapes.)

Steps:

• Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade, or combine in a bowl. Pour in the water and mix to a soft dough, then work for 1 min in a processor or 5 mins by hand. Remove the dough, divide into 4 pieces and roll out on a lightly floured surface to rounds about 15cm across. Lift onto heavily oiled baking sheets.
• Mix the passata with the garlic, oil and a little seasoning. Spread over the dough to within 2cm of the edges. Scatter with the mozzarella. Halve the olives and tomatoes. Place an olive in the centre of each pizza to make the spider's body. Cut the rest into little legs and arrange them around the spider bodies. Dot the tomatoes here and there. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C/gas 9 or the highest setting.
• Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the basil to serve.