Halloween Mummy Pita Pizzas
Mozzarella strips and olive eyes turn ordinary pita pizzas into a playful Halloween meal. The trick is leaving small gaps between the cheese strips so the tomato sauce shows through. Serve with crunchy vegetables or a simple salad.
Serves: 4 | Estimated total time: 20 minutes
Ingredients
- 4 round pitas, about 6 inches across
- 1/2 cup pizza sauce
- 8 ounces low-moisture mozzarella, cut into thin strips
- 8 black olive slices
- 1/2 teaspoon dried oregano
- 1 teaspoon olive oil
How to make it
- Heat oven to 400°F. Brush a baking sheet lightly with olive oil and arrange pitas in a single layer.
- Spread each pita with 2 tablespoons sauce, leaving a narrow border. Sprinkle with oregano.
- Lay mozzarella strips across the sauce in loose overlapping bands. Leave a gap near the top and add two olive slices for eyes.
- Bake 8–12 minutes until cheese has melted and pita edges are crisp. Check the bottoms so they do not burn. Let cool briefly before serving, especially to children.
Helpful tips
Low-moisture mozzarella holds the design better than fresh mozzarella, which releases more water. The strips will soften together as they bake, so leave visible gaps at the start.
Storage and reheating
Refrigerate leftovers in shallow covered containers within 2 hours, or within 1 hour if the room is above 90°F. Keep the refrigerator at 40°F or below and use leftovers within 3–4 days. Reheat to 165°F throughout. These storage guidelines follow USDA guidance.
Common question
Can I prepare them ahead? Assemble shortly before baking for the crispest base. Longer contact with sauce can soften the pita.
More recipes to try
Keeping everyday seasonings within reach makes prep easier. If your spice jars need a home, see the Spiceo four-piece wall-mounted rack set, supplied with mounting hardware. Jars and spices are not included.
Recipe image is AI-generated for illustration. Results will vary with ingredients and equipment; this recipe has not been kitchen-tested.