We make these mini pizza skulls every year for Halloween. They look frightful, but everyone loves that first bite when they see the “Ooey gooey brains” melted inside.

Supplies

Skull-shaped cakelet pan

Rolling pin

Cooking spray

1 Tbsp Flour

1 package Pizza dough (refrigerator aisle)

1 container Pizza sauce

Shredded Mozzarella cheese

Pepperoni

This will make one batch of six pizza skulls with leftover pizza sauce for dipping.

Step 1: Lightly Spray Your Pan.

There are different styles of skull-shaped cakelet pans. I prefer Nordic Ware, but there are more options, especially around Halloween. (This recipe is based on using a 6-cavity cakelet pan.)

I use an olive-oil cooking spray, but a flour-based baking spray would also work well.

Step 2: Roll Out Your Dough.

Lightly flour your working surface. Unroll pizza dough from its packaging and roll out to thin.

I’ve found if you don’t roll out the pizza dough to a much thinner consistency, it will not cook all the way through when baked in a cakelet pan.

Step 3: Divide Dough.

Cut dough into six sections. Begin assembling your skulls by placing dough into alternate cavities (so the dough does not stick together while you are working). You want the edges of dough to be hanging out, you will fold this over to be the bottom/back of your skulls.

Step 4: Assemble.

Layer as follows:
Pizza sauce
Mozzarella
Pepperoni (quartered or mini)
More Pizza sauce
More Mozzarella

Feel free to utilize other pizza toppings to suit your dietary needs and/or preferences.

Step 5: Fold and Bake at 425’.

Fold edges of dough to cover the backs of the skulls. Because you only want one layer of dough, you may need to cut off any excess.

Assemble skulls in the remaining cavities of the pan.

Bake at 425’ F for approximately 18 minutes or until done.