Cheesy Ghost Pizza with Melted Mozzarella Ghosts
The first thing I notice when this pizza comes out of the oven is how the mozzarella ghosts have softened around the edges but still look like little faces. That’s…
By Ava
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Reading time: 8 min
Tip: save now, make later.
The first thing I notice when this pizza comes out of the oven is how the mozzarella ghosts have softened around the edges but still look like little faces. That’s what makes Cheesy Ghost Pizza with Melted Mozzarella Ghosts fun to serve: it’s a familiar pizza, but the cheese gets to be part of the decoration instead of disappearing into one even layer.
I use low-moisture mozzarella from a block so I can shred some for the saucy base and cut the rest into shapes. A short rest at room temperature also makes the dough easier to stretch across the pan without a wrestling match. Once the olives are in place, the pizza bakes until the crust turns golden and the cheese melts into glossy little ghosts.
Kitchen Note
Give the refrigerated dough its full 30 minutes at room temperature before stretching. It feels more pliable, so you can work it across the pan evenly instead of pulling hard and risking a tear.
Save this cheesy ghost pizza for a playful dinner: golden crust, melted mozzarella faces, and olive eyes.
Why the Ghosts Need Their Own Mozzarella Shapes
It’s easy to reach for a bag of shredded cheese and cover the whole pizza in one pass. That gives you a smooth, even blanket, but there’s nothing left to read as a ghost once the cheese melts. Cutting most of the block into shapes gives those little faces a chance to stand out against the sauce and the smaller layer of shredded mozzarella.
The small amount of shredded cheese spread over the sauce still matters: it gives the base a cheesy layer, while the larger pieces stay visible as individual toppings. Low-moisture mozzarella is firm enough to slice into pieces and cut with a small cookie cutter. The shapes will soften as they bake, so the goal isn’t a sharp, unmelted outline; it’s a recognizable ghost shape with two olive eyes. Scattering the cheese scraps over the pizza uses the block without taking attention away from the cutouts.
What Makes the Mozzarella, Dough, and Olives Work Here
- Low-moisture mozzarella — A block gives you two useful textures: shreds for the base and slices sturdy enough to cut into ghosts. A fresh, wet mozzarella is softer and releases more moisture, so it won’t make the same neat cutouts. Choose a plain block; there’s no need to buy an expensive specialty cheese.
- Refrigerated pizza dough — This makes the pizza straightforward to stretch into the greased pan. Let it come to room temperature before shaping, and work it evenly rather than forcing one cold corner to reach the edge.
- Pizza sauce — A smooth, spreadable sauce is easiest to distribute over the dough. The measured amount gives you a saucy base without burying the cheese shapes.
- Sliced black olives — Their dark color makes clear eyes against the pale mozzarella. Slices are also easy to portion into pairs for the ghosts; choose a jar or can that’s already sliced if you want to skip that small prep task.
- Olive oil — Use it to grease the pizza pan so the dough releases more easily after baking. A basic olive oil is fine here; its job is to coat the pan, not carry the main flavor.
Building the Pizza So the Ghosts Stay Easy to See
Let the Dough Relax Before Stretching
Set the dough at room temperature for 30 minutes while the oven heats to 475°F. That rest takes the chill off and makes the dough easier to stretch. Grease a 12-inch pizza pan with the olive oil, then work the dough evenly to fit. If one area feels resistant, ease the dough outward gradually instead of tugging one spot thin.
Give the Sauce a Cheese Layer
Spread the pizza sauce over the dough, keeping it distributed rather than piled in one area. Shred 2 ounces of the mozzarella and scatter it over the sauce. This is the base layer; the rest of the block is reserved for the ghost shapes. Even coverage helps each slice get some cheese underneath the decorations.
Cut and Arrange the Mozzarella Ghosts
Slice the remaining 6 ounces of mozzarella into 1/4-inch-thick pieces, then use a small cookie cutter to cut out ghost shapes. Arrange the shapes on top of the pizza, leaving the cheese scraps on the pizza too. The scraps melt into uneven little patches, while the cutouts remain the main shapes to look for. Place two olive slices on each ghost for eyes, then scatter any remaining olives over the top.
Bake Until the Crust Turns Golden
Bake for 12–15 minutes, until the crust is golden and the cheese is melted. Start checking at the earlier end of that range; the crust’s color and the melted cheese are the cues to use. Let the pizza rest for 5 minutes before slicing so the hot cheese has a moment to settle. Cut through the crust and toppings once the rest is over.
Simple Ways to Change the Ghost Pizza
Make the Ghosts Olive-Free
Leave off the black olives for plain mozzarella ghosts. The pizza still uses the same dough, sauce, and cheese; the faces just look simpler, and you can scatter any remaining cheese scraps across the top as usual.
Turn It Into an All-Cheese Pizza
For a uniform cheese topping instead of ghost cutouts, shred the mozzarella block and scatter it over the sauced dough. You’ll lose the individual faces, but the cheese melts into an even layer and there’s no cutter work.
Use a Gluten-Free Pizza Dough
Replace the regular refrigerated dough with refrigerated gluten-free pizza dough for a gluten-free adaptation. Gluten-free dough can be more delicate and may have different handling and baking needs, so follow its package guidance; keep the sauce, mozzarella, and olive decoration the same.
Storage and Reheating
- Refrigerator: Refrigerate leftover slices in an airtight container within 2 hours and eat them within 3–4 days. The crust softens as it sits.
- Freezer: Freeze slices wrapped individually, then sealed in a freezer-safe bag, for up to 2 months for best quality. The cheese shapes won’t look quite as distinct after thawing.
- Reheating: Reheat in an oven or toaster oven until the center reaches 165°F. The microwave is quick, but it tends to soften the crust.
Questions That Come Up When Making Ghost Pizza
Cheesy Ghost Pizza with Melted Mozzarella Ghosts
Ingredients
Equipment
Method
- Let the dough stand at room temperature for 30 minutes.
- Preheat the oven to 475°F.
- Grease a 12-inch pizza pan with the olive oil.
- Stretch the dough evenly to fit the pan.
- Spread the pizza sauce over the dough.
- Shred 2 ounces of the mozzarella and scatter it over the sauce.
- Slice the remaining 6 ounces into 1/4-inch-thick pieces.
- Cut out ghost shapes with a small cookie cutter.
- Arrange the cheese ghosts on top and scatter any cheese scraps over the pizza.
- Place two olive slices on each cheese ghost for eyes.
- Scatter any remaining olives over the pizza.
- Bake for 12–15 minutes, until the crust is golden and the cheese is melted.
- Let the pizza rest for 5 minutes.
- Slice the pizza.