Mushroom Skulls Pizza
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 629
- Total Fat
- 32
- Saturated Fat
- 10
- Carbohydrates
- 61
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 24
- Cholesterol
- 41
- Sodium
- 1360
- Total: 1 hr 45 min (includes rising and cooling times)
- Active: 30 min
Ingredients
1/3 cup plus 2 tablespoons olive oil
2 pounds pizza dough, at room temperature
8 ounces white button mushrooms, cut in half from the cap through the stem
1 cup pizza sauce
2 cups shredded mozzarella (about 8 ounces)
1/2 cup grated Parmesan (about 2 ounces)
1 green bell pepper, thinly sliced
One 4-ounce can sliced black olives, drained
1/2 cup pepperoni
Directions
- Preheat the oven to 500 degrees F.
- Pour 1/3 cup of the olive oil into the center of a baking sheet. Add the pizza dough and turn to coat completely in the oil. Cover lightly and let the dough rest and sightly rise, about 1 hour.
- Meanwhile, use a wooden skewer to poke 2 holes on the round half of each mushroom half for eyes. Use a sharp paring knife to make 4 to 5 vertical slits slightly below and between the eyes. Use the paring knife to make one long slit across the vertical slits to resemble a mouth. Place the mushrooms in a medium bowl and toss with the remaining 2 tablespoons olive oil.
- Press the dough into the baking sheet, spreading it into all 4 corners. Spread the pizza sauce on top of the dough. Sprinkle with the mozzarella and Parmesan. Top with the bell peppers, black olives, pepperoni and mushroom skulls.
- Bake until the pizza dough is deep golden brown around the edges and on the bottom and the cheese is melted and bubbling in places, 20 to 25 minutes. Let the pizza cool on the baking sheet for 10 minutes, then transfer to a cutting board to serve.