Red bell pepper, sliced into triangles for eyes or strips
Kalamata olives, sliced into rounds
Sun-dried tomatoes, roughly chopped
Follow this recipeand make pizza dough through step 4. When kneaded enough, split dough into 6 equal balls. Lay them on a slightly floured work surface, in a corner of the kitchen that isn’t cold, cover with a thick kitchen towel and let dough rise for at least 20-30 minutes.
Meanwhile make sauce: Combine tomato puree, salt, sugar, oregano and olive oil in a small bowl. Set aside.
Preheat oven to 200°C (392°F) and line two baking sheets with parchment paper. Set aside.
Once risen, take each ball of dough and stretch it into a disk (about the size of a small dessert plate). Pull out a small piece of dough out of the whole pizza crust, so that you get that pumpkin stem.
Transfer each crust to the prepared sheets, 3 per each one. Brush the edges of each crust with olive oil. Add a few tablespoons of pizza sauce in the middle and evenly spread around. Top evenly with cheese.
Decorate each pizza however you want. I use red pepper triangles and sun-dried tomatoes for eyes, sliced olives for mouths.
Bake in the middle of the oven for about 10-15 minutes, until the cheese is bubbly and the dough puffy with a crust formed. You can tap that crust with a spoon and it should sound hollow, the bottom of the pizza should be crispy too.
Remove from oven. If any of the toppings, like eyes, have moved you can now put them back in place. Let pizza sit for a few minutes, so it’s not scolding hot, then serve.