Note: The classic white pizza takes a ghostly turn here. Using prepared pizza dough makes this easy recipe even easier, and no sauce to simmer makes it simpler still.
• 1-lb. ball prepared pizza dough
• All-purpose flour, for rolling the dough
• 1 tbsp. olive oil
• 1 garlic clove, finely grated
• Kosher salt and freshly ground black pepper
• 1 c. ricotta cheese
• 1/3 c. grated Parmesan
• 1/2 tsp. dried Italian seasoning
• 1 1/2 c. shredded mozzarella (about 6 oz.)
• 4 pitted black olives, ends trimmed and each cut into 3 rounds
Preheat oven to 450 degrees. Line 2 baking sheets with parchment paper.
Divide pizza dough into 4 pieces. Working with one piece at a time, roll and stretch on a lightly floured surface into an 8- to 9-inch oval. Transfer to a prepared baking sheet and pull the end of the dough to one side into a tapered end to create a ghost shape. Repeat with the remaining dough, putting 2 ghosts on each baking sheet. Don’t worry if they all look slightly different — it will give the ghosts personality.
Mix the oil and garlic together in a small bowl and evenly brush over the 4 ghosts; sprinkle with a total of 1/2 teaspoon salt and 1/4 teaspoon pepper.
Bake until the crusts are golden and set, 10 to 12 minutes, rotating the pans top to bottom halfway through the baking time.
Mix the ricotta, Parmesan and Italian seasoning together in a small bowl and spread over the ghosts, stopping about 1/2-inch from the edge. Sprinkle with the mozzarella and return to the oven until the ghosts are hot and the cheese has melted, about 5 minutes more. Place 2 pieces of olive on each ghost for the eyes and 1 piece on each for a mouth. Transfer the ghosts to individual plates and serve.