Halloween Pizza Skulls

Equipment

• 1 Nordic Ware 6-cavity 3D Skull Cakelet Pan (or silicone skull baking mold)
• Pastry brush
• Rolling pin
• Large baking sheet (to support the skull pan)
• Cutting board and sharp chef’s knife
• Small mixing bowl

Ingredients

For the Dough & Crust

• 16 oz (1 lb / 450 g) Prepared Pizza Dough: Store-bought artisan dough, fresh bakery dough, or homemade dough at room temperature.
• 2 tbsp Unsalted Butter: Melted, for brushing the interior cavities and exterior crust.
• 1 tbsp Extra-Virgin Olive Oil: For greasing the skull cavities to guarantee clean release.
• 1 tbsp Grated Parmesan Cheese: Finely powdered or microplaned.
• 1 tsp Garlic Powder: For brushing over the top crust.
• 1 tsp Dried Italian Seasoning: Oregano, basil, and thyme blend.

For the Savory Filling

• 2 cups (8 oz / 225 g) Low-Moisture Whole Milk Mozzarella: Shredded (low-moisture prevents the dough from becoming soggy).
• ¾ cup Thick Pizza Sauce or Marinara: Keep it thick so excess water does not leak during baking. Reserve an extra cup for dipping.
• 4 oz (115 g) Mini Pepperoni (or diced regular pepperoni): Roughly chopped into bite-sized quarters so they tuck cleanly into facial crevices.
• ¼ cup Cooked Italian Sausage (optional): Crumbled and drained of excess grease.
• ¼ cup Sliced Black Olives (optional): Drained thoroughly and patted dry.

Instructions

1. Prep the Skull Mold

1. Position an oven rack in the center of the oven and preheat to 375°F (190°C) .
2. In a small bowl, whisk together the melted butter, olive oil, and half of the Italian seasoning.
3. Generously brush each skull cavity with the butter-oil mixture using a pastry brush. Pay special attention to the deep crevices around the eyes, nasal cavity, cheekbones, and teeth to ensure clean release after baking. Lightly dust the greased cavities with a fine pinch of grated Parmesan for extra crust crispness.

2. Portion and Roll the Dough

1. Place the room-temperature pizza dough onto a lightly floured surface.
2. Divide the dough into 6 equal portions (approximately 75–80 grams each).
3. Using a rolling pin, roll each dough ball out into an oval or rough rectangle roughly ¼-inch thick and about 6 to 7 inches across. Avoid rolling the center too thin, as the sauce and cheese will exert pressure during expansion.

3. Line the Cavities

1. Gently lift one rolled dough sheet and press it deep into the center of a skull cavity.
2. Using the pads of your fingertips, press the dough firmly into the eye sockets, nose cavity, and teeth outlines, working out any trapped air pockets.
3. Allow the excess dough edges to drape loosely over the rim of the cavity. Repeat across all 6 cavities.

4. Layer the Fillings

1. Cheese Barrier: Place a small pinch of shredded mozzarella directly into the bottom of each cavity (which will become the face). This creates a barrier between the hot dough and wet sauce.
2. Meats & Fillings: Add 1 tablespoon of chopped pepperoni and any cooked sausage or olives into the hollow.
3. Sauce: Spoon 1 to 1.5 tablespoons of thick marinara over the filling. Do not overfill with sauce, as excessive steam can rupture the seams.
4. Cheese Cap: Top with the remaining mozzarella until the cavity is full but not overflowing.

5. Seal and Vent

1. Fold the overlapping dough flaps inward toward the center to seal the back of each skull completely.
2. Pinch and crimp the dough seams firmly together using damp fingers to prevent the cheese from leaking out during the bake.
3. Use the tip of a paring knife to poke 1 tiny steam vent hole into the folded back seam of each skull.
4. Brush the exposed surface with the remaining garlic-herb butter.

6. Bake to Golden Perfection

1. Place the skull pan directly onto the center oven rack.
2. Bake at 375°F (190°C) for 20 to 24 minutes , or until the visible bottom crust is golden brown and firm to the touch.
3. Remove from the oven and set the pan on a wire cooling rack. Let rest undisturbed for 8 to 10 minutes. This allows the crust to set and steam to escape, which guarantees the skull pops out cleanly without losing nose or tooth definition.

7. Unmold and Serve

1. Invert a large rimmed baking sheet or cutting board over the skull pan.
2. Firmly hold both the pan and board together and flip them over in one confident motion.
3. Gently tap the bottoms of the skull molds. Slowly lift the pan straight up.
4. Brush the hot skull faces lightly with any residual garlic butter. Serve warm on a dark platter surrounded by warm marinara sauce “blood” for dipping.

Nutrition

Calories: 345 kcal — · Protein: 15.2 g 30% · Fat: 16.5 g 21% · Carbohydrates: 34.0 g 12% Dietary · Saturated Fat: 7.8 g 39% · Fiber: 1.8 g 6% · Sugar: 3.2 g — · Sodium: 760 mg 33%