4 olives black pitted ends trimmed cut into 3 rounds
1 clove garlic finely grated
0.5 teaspoon penzey's southwest seasoning dried italian
4 servings kosher salt and pepper black freshly ground
1 tablespoon olive oil
0.3 cup parmesan grated
1 pound pizza dough prepared
1 cup ricotta cheese
6 ounces mozzarella cheese shredded
Equipment
bowl
baking sheet
baking paper
oven
Directions
Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper.
Divide the pizza dough into 4 pieces. Working with one piece of dough at a time, roll and stretch on a lightly floured surface into an 8- to 9-inch oval.
Transfer to a prepared baking sheet and pull the end of the dough to one side into a tapered end to create a ghost shape. Repeat with the remaining dough, putting 2 ghosts on each baking sheet. Don't worry if they all look slightly different-- it will give the ghosts personality.
Mix the oil and garlic together in a small bowl and evenly brush over the 4 ghosts; sprinkle with a total of 1/2 teaspoon salt and 1/4 teaspoon pepper.
Bake until the crusts are golden and set, 10 to 12 minutes, rotating the pans top to bottom halfway through the baking time.
Mix the ricotta, Parmesan and Italian seasoning together in a small bowl and spread over the ghosts, stopping about 1/2-inch from the edge.
Sprinkle with the mozzarella and return to the oven until the ghosts are hot and the cheese has melted, about 5 minutes more.
Place 2 pieces of olive on each ghost for the eyes and1 piece on each for a mouth.
Transfer the ghosts to individual plates and serve.
