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This pizza is pure Halloween fun and one of the easiest festive dishes you can make. The trick that makes it work is baking the cheese twice. First I bake the pizza with a full layer of mozzarella until the cheese turns golden and crispy, so the crust cooks all the way through. Then I add a fresh layer of cheese and melt it just until white and soft, without browning. That gives you a crisp, fully baked base and a bright white surface that makes the red sauce web really pop. Little olive spiders finish it off, and it's guaranteed to get a reaction at the table.
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1 lb pizza dough (store-bought or homemade)
2½ cups shredded mozzarella, divided (1½ cups + 1 cup)
¾ cup thick pizza sauce or marinara
6 large pitted black olives
1 tbsp olive oil
1 tbsp cornmeal or flour, for dusting
1 tbsp fresh parsley, finely chopped
1. Preheat the oven to 475°F with a pizza pan or stone inside.
2. Dust the counter with cornmeal and stretch the dough into a 12–14 inch round. Brush the edge with olive oil.
3. Cover the dough edge to edge with 1½ cups mozzarella. Don't add sauce underneath.
4. Bake 10–12 minutes, until the crust is cooked through and the cheese is golden and crispy.
5. Scatter the remaining 1 cup mozzarella over the top and return to the oven for about 3 minutes, just until the cheese melts. Pull it out before it browns.
6. Let the pizza rest 2–3 minutes so the cheese sets slightly.
7. Spoon the sauce into a zip-top bag and snip a small corner. Pipe circles from the center outward, then pipe 8 straight lines from the center to the edge to form the web. If your sauce is thin, simmer it a few minutes first so the lines hold their shape.
8. Make the spiders: use 3 whole olives for the bodies. Slice the remaining 3 olives lengthwise into thin strips for the legs, 8 per spider.
9. Place the spiders on the web, spacing them unevenly so they look like they're crawling. Sprinkle with parsley, slice, and serve.
Approximate Macros (per serving, 2 slices)
Calories: ~540 | Protein: ~24 g | Carbs: ~55 g | Fat: ~24 g
Macros are approximate and will vary with the dough, cheese, and sauce you use.
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“Food is how I connect with my culture, with others, and with myself. I started The Sweet Spot Done Right to help others do the same: discover new flavors, celebrate where they come from, and make something meaningful in their own kitchen.
I want to make global cooking simple, healthy, and fun for everyone.”
