SPOOKY PIZZA

Spooky Pizza image

Provided by Antonia Lofaso

Time 45m

Yield 4 servings

Number Of Ingredients 17

1 cup high-quality, finishing extra-virgin olive oil
4 tablespoons chopped fresh parsley
1 tablespoon chopped Calabrian chiles
1 tablespoon chopped fresh oregano
15 cured black olives, chopped
5 anchovy fillets, chopped
Kosher salt
2 cups canned San Marzano plum tomatoes
2 tablespoons extra-virgin olive oil
2 cloves garlic
Kosher salt
6 large fresh mozzarella balls
Two 10-ounce premade balls of pizza dough
High-quality, finishing extra-virgin olive oil, to drizzle
2 cups picked arugula
1 lemon, cut in half
Freshly grated Parmigiano-Reggiano, for garnish

Steps:

For the salsa verde: Mix the finishing oil, parsley, chilies, oregano, olives and anchovies in a small bowl. Taste and adjust the seasoning with salt, if needed, and reserve.
For the pizza: Preheat a pizza oven to 550 degrees F. If using a regular oven, put a pizza stone in the bottom and preheat the oven to 550 degrees F.
Blend the plum tomatoes with the olive oil, garlic and salt to taste in a blender.
Slice the mozzarella into 2-inch-thick slices. Use a ghost-shaped Halloween cookie cutter to cut out mozzarella ghosts.
Roll out one of the pizza dough balls to about 12 inches and put on top of a pizza peel. Spoon the tomato sauce all over the pizza, drizzle with finishing olive oil and sprinkle with salt. Bake until the crust is slightly golden brown, about 5 minutes.
Carefully remove the pizza from the oven, assemble with the mozzarella ghosts, salsa verde and arugula, drizzle with lemon juice and garnish with freshly grated Parmigiano-Reggiano. Repeat with other pizza dough and serve immediately.