Get ready for a thriller with these spooky yet scrumptious Skull-Shaped Stuffed Pizzas! Perfect for Halloween (or any eerie occasion), these savory skulls are filled with rich, easy homemade marinara sauce, juicy sausage, and sweet red onions. With each bite, you’ll experience a burst of flavors encased in a perfectly baked, golden crust. Whether you’re hosting a haunted gathering or want to add a fun twist to your pizza night, these stuffed pizzas will be a hit! Makes 3 pizzas
Marinara Sauce
16 oz can Italian tomatoes, chopped fine
2 tbsp olive oil
1 clove garlic
½ tsp Italian Seasoning
½ tsp salt
½ teaspoon crushed red pepper (optional)
Pizzas
3 spicy Italian sausages, casings removed
1 lb pizza dough, homemade or high-quality store-purchased
1 small red onion, thinly sliced
3 cups coarsely grated mozzarella cheese
2 tbsp olive oil
Pinch of salt
3 to 4 basil leaves torn into pieces
Prepare the Marinara
Combine all the ingredients in a blender and puree. Transfer to a small pot to heat on the stovetop or microwave until warm. Set aside and cover to keep warm.
Prepare the stuffed pizzas
Preheat oven to 475˚F degrees. Line a sheet tray or two with parchment paper. (depending on the size of the pizzas, you may need two trays).
Add the sausage (casings removed) to a large sauté pan. Cook, cutting into small pieces, over medium heat until no longer pink in the center. Set aside to cool slightly.
On a lightly floured surface, divide the dough into three balls. Set two aside and start with one ball. Cover the other two with a floured towel.
Divide the one dough ball into two pieces – 2/3 and 1/3 sizes. Set the 1/3 piece aside, covered.
Stretch the 2/3 piece of dough to make a 6-7” oval-shaped pizza. In the center, add 1/3 of the sausage, 1/3 of the onion, and 1/3 of the mozzarella, leaving room for a crust. Then, add 2-4 tablespoons of marinara sauce and the basil leaves over the top of the cheese and sausage.
Continue with the rest of the dough, making three pizzas and saving the three 1/3 pieces of dough covered with a towel. Add the pizzas to the parchment-lined pan.
Using the remaining 1/3 of the dough pieces, stretch each one into a skull shape large enough to cover only the sauced center. Using a small knife, cut eye holes, nose, and teeth. Gently place the skull over the sauced area and softly pinch it to connect the edges on the sides and top of the skull (not the teeth portion). Brush the dough, skull, and crust with olive oil. Sprinkle with salt.
Bake one tray at a time in the oven center for 14-18 minutes or until the bottom and top are browned and the crust is cooked through. Serve immediately.
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