Petrifying Pizza

Kids can stretch the dough into whatever shapes they like. Just don't forget the hole for the screaming "mouth". May be frozen.
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Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Servings 6
Calories 300 kcal


Calories: 300 kcalCarbohydrates: 42 gProtein: 15 gFat: 5 gSaturated Fat: 3 gCholesterol: 20 mgSodium: 610 mgFiber: 2 g


  • 1 20 oz. pkg. refrigerated whole wheat pizza dough
  • 1 14.5 oz. can crushed tomatoes
  • 1 tsp. olive oil
  • 2 cloves garlic minced
  • ¼ tsp. dried oregano
  • ¼ tsp. salt
  • cup shredded part-skim mozzarella cheese


  • Suggested Toppings -
  • precooked chicken sausage links, sliced
  • sliced black olives
  • pepperoni
  • sliced red and green bell peppers
  • sliced mushrooms
  • sliced onions
  • 1. Remove dough from refrigerator and allow to rest at room temperature 10 to 15 minutes. Preheat oven to 400 degrees F. Spray 2 or 3 baking sheets with vegetable cooking spray.
  • 2. In a medium bowl, combine crushed tomatoes, olive oil, garlic, oregano, salt, and pepper. Set aside.
  • 3. Divide the dough into 6 pieces. Lightly flour a work surface. Flatten and stretch each pizza with your hands into an irregular shape. Use your finger to break a hole into the bottom center of the dough; this will be the gmouthh of the pizza.
  • 4. Each baking sheet can hold 2 pizzas. When ready to bake, place stretched pizzas on prepared sheets. Spread about 2 Tbsp. sauce on each piece of dough, leaving a 1.4-inch border around the edge and around the mouth. Top with 1.4 cup shredded mozzarella. Using the mouth as a guide, place slices of sausage or pepperoni topped with sliced olives on the pizza as eyeballs (one, two, or three . itfs a monster, after all). Noses and hair could be slices of sausage, peppers, mushrooms, or onions.
  • 5. Bake until cheese is melted and dough is golden brown, 9 to 11 minutes. Cool 5 minutes before serving.
  • Source: Hannaford Fresh Magazine, September - October 2009
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