Ghost Pizza

45 min | intermediate

Overhead view of a baked white-sauce pizza on a round pan, topped with melted mozzarella and four orange-red ghost shapes made from marinara sauce, with a golden browned crust on a marble surface.

Published Aug 13, 2026

Prep Time	Cook Time	Total Time
25 min	20 min	45 min

Review

Introduction

Ghost Pizza is a Halloween pizza made with white sauce, mozzarella, and marinara shaped into simple ghost designs.

It works well for Halloween parties, family movie nights, or an easy kid-friendly dinner in October.

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Slice of Halloween ghost pizza on a white plate: melted mozzarella and white sauce form a ghost outline, with orange-red marinara in the center creating the face and body. The crust is puffed and golden, set on a light marble surface.

How to Make Ghost Pizza

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Preheat and prep the pan

Heat the oven to 450°F and place a rack in the lower-middle position.
Lightly oil a pizza pan or sheet pan, or line it with parchment for easier cleanup.
Make the white pizza sauce

Melt the butter in a small saucepan over medium heat, then cook the garlic for 30 seconds.
Whisk in the flour and stir for 1 minute to remove the raw taste.
Slowly whisk in the warm milk until smooth, then add Parmesan, salt, and pepper.
Cook, whisking often, until the sauce thickens enough to coat a spoon, about 2 to 3 minutes.

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Cool the sauce and cut stencils

Take the pan off the heat and let the white sauce cool slightly before assembling the pizza.
That pause keeps the mozzarella from softening too fast while you work with the ghost stencils.
Cut ghost shapes from parchment, and keep them simple because homemade stencils do not need perfect lines.
Slightly different ghosts look more homemade and fun, especially on a Halloween pizza.
Wider ghosts hold their shape better than narrow ones with detailed arms or tails.
Shape the dough

Stretch the pizza dough into a 12-inch round and place it on the prepared pan.
Brush the edge and surface lightly with olive oil for color and crispness.
Spread the white sauce over the dough, leaving a small border around the edge.
Add cheese and place the ghosts

Scatter the mozzarella evenly over the sauce, then season with Italian seasoning and black pepper.
Arrange the ghost stencils with slicing in mind, so each slice can keep a recognizable ghost.

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Stencil with marinara

Use a thick marinara, because it stays put and will not bleed into the white sauce.
Spoon a very thin layer around the stencils, using less sauce than you first think you need.
A light coat gives cleaner ghost outlines and still creates plenty of orange-red contrast.
Carefully lift off the stencils before baking, and touch up any rough spots with a small spoon.
Bake and serve

Bake for 14 to 18 minutes, until the crust is golden and the cheese is melted.
Rest the pizza for 5 minutes before slicing, so the ghosts stay neat and the cheese sets.
Slice between the ghost designs when possible, then serve warm.

Overhead view of a baked white-sauce pizza on a white plate, topped with four ghost shapes made by leaving the mozzarella white and outlining them with thin marinara. The crust is puffed and golden, and the cheese is lightly browned and speckled with black pepper.

Substitutions

Whole-milk mozzarella for part-skim mozzarella or provolone: Part-skim mozzarella still melts well and keeps the ghosts bright white. A little provolone adds extra stretch and a slightly sharper bite.
Whole milk for 2% milk or half-and-half: Two percent milk makes a lighter sauce with a bit less richness. Half-and-half creates a silkier sauce and a fuller flavor.
Marinara for thick pizza sauce or roasted red pepper spread: Thick pizza sauce keeps the stencil lines sharp and familiar. Roasted red pepper spread adds sweetness and keeps the Halloween color story.

Tips

Bring the dough to room temperature: Cool dough resists stretching and can tear. Let it sit 20 to 30 minutes for a smoother, thinner round.
Stop the sauce at spoon-coating thickness: The white sauce should coat a spoon, not stand up like paste. A balanced texture spreads easily and bakes creamy.
Chill the marinara briefly: Ten minutes in the fridge can thicken a loose marinara. Colder sauce is easier to dab around the stencils.
Use parchment for easy transfer: Parchment makes shaping less stressful and helps the pizza move cleanly. It also protects delicate ghost outlines before baking.
Finish with light seasoning: A small pinch of Italian seasoning on the red areas adds color contrast. Keep the layer light so the ghosts stay white.

Nutrition Facts ^*

Energy	592	kcal
Protein	27	g
Total Fat	28	g
Carbohydrates	65	g
Dietary Fiber	9	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why did my ghost shapes blur during baking?: Watery marinara and heavy spoonfuls usually cause smudging. Use a thick sauce, apply a thin coat, and cool the white sauce first.
Can I make the white sauce ahead of time?: Yes, cook it up to one day ahead and chill it. Rewarm it gently until spreadable, then cool it slightly before assembling.
What if the pizza dough keeps shrinking back?: The dough is usually too cold or too tense. Let it rest 10 minutes, then stretch again with gentle hands.
How do I keep the bottom crust crisp?: Bake on a lower rack and avoid extra sauce. A well-heated pan or pizza stone also helps brown the bottom.
Do the ghost stencils need to match exactly?: No. Small differences look playful and homemade. Just keep the shapes wide and simple for the cleanest baked outline.

Serving Suggestions

This playful pizza pairs well with a crisp green salad and a bowl of extra warm marinara.

A pinch of red pepper flakes or a drizzle of hot honey adds sweet heat without hiding the ghost shapes.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.