It is so much fun to make recipes for Fall! These Candy Corn Cookies and Witch Hat Cookies are fun to make with kids and are great for the Halloween dessert table. If you have some time on your hands make these delicious Apple Cinnamon Rolls, great Halloween breakfast idea.
Spooky Halloween Homemade Pizza
Make Halloween dinner much more exciting this year by making this spooky (and fun!) twist on pizza with this mummy pizza braid. The golden crust wraps all the way around the salty pepperoni and melty cheese, while the garlic seasoned top adds an extra layer of flavor to every bite. Your kids are gonna say it tastes waaaay better than normal, flat pizza.
Refrigerated dough gets rolled out and topped with tangy marinara sauce, your favorite pizza toppings then dough strips are wrapped across the “body” to resemble a mummy.
It is finished off by being brushed with a thin layer of egg wash, a sprinkling of garlic salt, and two olives as eyeballs. It bakes to a perfect golden brown. Serve it with a dish of warm marinara and a salad for a dinner your family will devour.
This is the perfect recipe to double and set out thinly sliced for a fun party appetizer or to make for your own little gremlins to munch on before putting on their Halloween costumes to go collect all of the candy.
Recipe Ingredients
- Pizza Dough: I buy the pizza dough that is made by the bakery section of the grocery store. If you can’t find that, then you can use the tube of pizza dough by a brand like pillsbury. Buying pre-made dough will save you time, but you can also use homemade pizza dough.
- Marinara Sauce: My fave sauce to use is Rao’s pizza sauce, but you can use your favorite marinara.
- Cheese: Mozzarella cheese is the best for gooey pizza. Shred your own cheese from a block for best results.
- Pepperoni: The classic and favorite pizza topping.
- Olives: Olives add the perfect flavor and texture.
- Egg: An egg wash is used to brown up the pizza crust.
- Seasonings: Mixing together garlic powder with salt gives the crust even yummier flavor.
How to Make Pizza Mummy
Here are the basic instructions to make this pizza mummy. Check out the recipe card at the bottom of this blog post with full ingredients and instructions to make it.
Cooking Tips and Tricks
- Let the dough rest at room temperature to warm up a little before trying to stretch it into a rectangle. It will make it easier to shape.
- Don’t overstuff the pizza braid or it may not cook correctly.
- Use low-moisture mozzarella to keep it from the braid getting too liquidy.
- When spreading the sauce, try to keep it right in the center of the dough.
Recipe Variations
- Make mini mummy pizzas. Divide the dough into four rectangles and follow the rest of the directions. The baking time will have to be adjusted.
- I went with a simple pepperoni and olive pizza because I know my kids love that, but it’s also super easy to customize by adding your own favorite toppings. You can use cooked sausage, diced ham, cut up salami, finely diced red bell peppers, crumbled bacon, marinated artichoke hearts, sun-dried tomatoes, well drained pineapple, or just use cheese.
- Use a white sauce instead of red sauce.
Frequently Asked Questions
Can I use homemade pizza dough? Yes, this would still be great made with homemade dough.
Can I make it vegetarian pizza? Yes, you can use only vegetables in the pizza or just keep it all cheese. You can saute and drain any veggies that may be too crunchy.
How to Store & Reheat
How to store it? Allow the pizza to cool and put in an airtight container. It should last about 3-4 days in the fridge.
How do you reheat? Reheat leftovers in the microwave until heated through. If you want the crust to remain crisp, heat in a preheated 350°F oven until the middles are hot.
How to freeze? Let cool completely before putting into an air tight, freezer safe container. Pizza can be frozen for 2-3 months, just be sure to label with the recipe and date. Thaw frozen cooked pizza in the refrigerator overnight until defrosted, then heat.
Try these other fall recipes!
- Apple Cider Slushies
- Pumpkin Chocolate Chip Cookies
- Apple Crisp
- How to Make Sugar Skulls
- Apple Cinnamon Bread
If you’ve tried this wrapped mummy pizza braid recipe, don’t forget to give me a star rating and leave me a comment below in the comment section. I love to hear from people who have made my recipes.
NEVER MISS A RECIPE
Follow me on social media for more recipe ideas & inspiration!
PINTEREST / FACEBOOK / INSTAGRAM
Mummy Pizza Braid
Ingredients
- ½ cup marinara sauce
- 1 cup shredded mozzarella cheese
- 3 ounces sliced pepperoni
- 2.25 ounce sliced olives, drained.
- 1 small egg
- 1 tablespoon water
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
-
Preheat oven to 400℉. Line a baking sheet with parchment paper, set aside.
-
Set the dough onto a slightly floured surface. Roll it out with a rolling pin into roughly a 9×14-inch rectangle.
-
Spread the pizza sauce down the center of the rectangle, keep it a couple inches from the sides and an inch from the ends.
-
Spread marinara down the center of the pizza crust, leaving a few inches of crust on each side.
-
Top the sauce with the cheese, the pepperoni then the olives. Save two olive slices for the eyes.
-
Use a sharp knife to slice 1 inch wide strips of dough, but don’t cut all the way to the sauce.
-
Fold the bottom of the dough up and then alternate folding strips over the center of the pizza braid. You can leave thin gaps but none that are too big because the sauce or toppings may leak out.
-
Add the two olives to the mummy’s face.
-
In a small bowl, stir together the egg with tablespoon of water. Brush a thin layer over the dough.
-
Mix together the salt and the garlic powder. Sprinkle all over the braid.
-
Carefully move the braid to the prepared baking sheet. Bake the pizza for 12-15 minutes or until golden brown.
-
Cut into slices and serve while hot.
Recipe Notes
- Let the dough rest at room temperature to warm up a little before trying to stretch it into a rectangle. It will make it easier to shape.
- Don’t overstuff the pizza braid or it may not cook correctly.
- Use low-moisture mozzarella to keep it from the braid getting too liquidy.
- When spreading the sauce, try to keep it right in the center of the dough.
- Leftovers will last in an airtight container for 2-3 days.
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Nutrition Information
Did you make this recipe?
Please let me know how it turned out
Leave a Reply