Mummy Pizza


If you're having a bunch of little ghosts and goblins over before they go out trick or treating and need a fun snack, don't worry. I have you covered. These Mummy Pizza's are a breeze to make and so yummy. Prepare them earlier in the day and pop them in the oven right before serving. Everyone will love them!


Ingredients for Mummy Pizza:


2 premade flat pizza crusts

2 cups jarred red sauce

1 16 ounce package sliced mozzarella, sliced into to thin strips

1 can of sliced black olives, drained and dried

gingerbread people cookie-cutters


Time-Saving Tip: Cut the crust into mummies earlier in the day. Assemble the Mummy Pizzas 1-2 hours in advance, so they're ready to pop in the oven.

Let's see what we need.

We're ready to cook.



As many of you know, I always like to set up a work-station. I find it makes executing my recipes a lot easier.



Depending on the size of the cookie-cutters will help determine the thickness of the mozzarella strips. For my large ones, I used pieces that were 1/4" wide, and for the smaller cutters, I used strips about 1/8" wide







Spread the crust on a parchment paper-lined surface. Using the cookie cutters make as many mummies as possible. Try to use up as much space when cutting so there won't be too much crust wasted. Depending on the size of the cutter will determine how many pizzas. I like to make pizza scraps out of the leftovers for a cook's snack.


Place the mummy cut-outs on parchment-lined sheet pans. Then spread a small amount of sauce on the crust. Next, add the olive-eyes and then have fun placing the mozzarella strips. Bake in a preheated 450-degree oven until the cheese is melted.


They're ready! They look awesomely spooky, and they taste great. The little goblins in your life will love these.


Enjoy!


Mummy Pizza:


  • 2 premade flat pizza crusts

  • 2 cups jarred red sauce

  • 1 16 ounce package sliced mozzarella, sliced into to thin strips

  • 1 can of sliced black olives, drained and dried

  • gingerbread people cookie cutters

  • As many of you know, I always like to set up a work-station. I find it makes executing my recipes a lot easier.

  • Depending on the size of the cookie-cutters will help determine the thickness of the mozzarella strips. For my large ones, I used pieces that were 1/4" wide, and for the smaller cutters, I used strips about 1/8" wide.

  • Spread the crust on a parchment paper-lined surface. Using the cookie cutters make as many mummies as possible. Try to use up as much space when cutting so there won't be much-wasted crust. Depending on the size of the cutter will determine how many pizzas. I like to make pizza scraps out of the leftovers for a cook's snack.

  • Place the mummy cut-outs on parchment-lined sheet pans. Then spread a small amount of sauce on the crust. Next, add the olive-eyes and then have fun placing the mozzarella strips. Bake in a preheated 450-degree oven until the cheese is melted.

  • Time-Saving Tip: Cut the crust into mummies earlier in the day. Assemble the Mummy Pizzas 1-2 hours in advance, so they're ready to pop in the oven.

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