Individual cheese pizzas "Ghosts"
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
The recipe for these individual pizzas is incredibly simple. You don't need to knead the dough or prepare any sauces. Take ready-made pizza dough and roll it into small rounds, stretching the bottoms to form ghost shapes. Top with a white cheese filling of ricotta, Parmesan, and mozzarella, and attach black olive eyes. The finished pizzas are perfect for Halloween, or treat your kids to a ghost hunt for dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g pizza dough
- 1 tbsp. l. olive oil
- 1 clove garlic, finely grated
- 1 cup ricotta
- 1/3 tbsp. grated parmesan
- 0.5 tsp Italian seasoning
- 1.5 tbsp. grated mozzarella (about 200 gr.)
- Flour for working with dough
- Black olives, pitted and sliced, for garnish
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Recipes with similar ingredients: yeast dough, ricotta cheese, Parmesan cheese, mozzarella cheese, Italian seasonings, olive
Cooking the dish according to the recipe:
- Preheat oven to 230°C. Line 2 baking sheets with parchment paper.
- Divide the dough into 4 pieces. Working with one piece at a time, roll and stretch it on a lightly floured surface into a 20-22 cm oval. Transfer to the prepared baking sheet and pull the end of the dough down, creating a point to create a ghost shape.
- Repeat the same process with the remaining dough, placing two ghosts on each baking sheet. Don't worry if they all look slightly different. This will give each ghost its own unique personality.
- In a small bowl, combine olive oil and garlic and coat 4 pieces of dough evenly; sprinkle each ghost with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake until golden brown, 10-12 minutes, rotating the baking sheets halfway through.
- In a small bowl, combine the ricotta, Parmesan, and Italian seasoning and spread over the ghosts, leaving about a 1/2-inch border. Sprinkle with mozzarella and return to the oven until the flatbreads are heated through and the cheese is melted, about 5 more minutes. Add eyes to the ghosts by placing two olive slices on each flatbread.
- Place the pizza on individual plates and serve.
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