Monster Eyeball Pizza
32 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
Think classic cheese pizza dressed for Halloween: gooey mozzarella, salty olive pupils, and a glossy, crisp crust brushed with olive oil.
Perfect for spooky movie nights, school parties, or pre-trick-or-treat fuel, this playful pie uses store-bought dough for big flavor and big drama with almost no effort.
Ingredients (4 servings)
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Ingredients
- 1 ball pizza dough (store-bought) pizza dough 1 ball
- ½ cup marinara sauce marinara sauce 4 oz
- 1½ cups shredded mozzarella cheese shredded mozzarella cheese 4.55 oz
- 6 mozzarella bocconcini mozzarella bocconcini 6 oz
- 6 black olive slices (pitted) pitted black olives 6 ct (for black olive slices)
- olive oil (for brushing) olive oil
How to Make Monster Eyeball Pizza
-
Heat the oven like you mean it
Place a pizza stone or steel on the middle rack and preheat to 500 to 550 F for at least 45 minutes so the bottom crisps instead of sogs.
-
Relax the dough
Let the dough sit at room temperature in its bag or a covered bowl for 45 to 60 minutes so it stretches without fighting you.
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Stretch with control
Dust a wooden board with flour or semolina, press the dough from center out, and stretch to a 12-inch round while keeping a thicker rim for that New York chew.
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Par-bake for structure
Transfer to parchment, brush the rim lightly with olive oil, dock the center with a fork a few times, and bake 3 to 4 minutes until the surface looks set.
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Sauce and base cheese
Spread marinara in a thin, even layer leaving a 1-inch border, then scatter the shredded mozzarella so it melts evenly without flooding the center.
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Bake to bubbling
Slide the pizza back in and bake 5 to 7 minutes until the cheese is melted and the crust is taking on color.
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Prep the eyeballs
Pat the small mozzarella balls very dry with paper towels and have the black olive slices ready so they stick instead of skate.
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Set the eyes
Pull the pizza 1 to 2 minutes before it is fully done, nestle the mozzarella balls on top, return to the oven for 45 to 60 seconds just to soften, then press one black olive slice onto each ball as soon as it comes out.
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Finish and slice
Brush the crust with a whisper of olive oil for shine, let it rest 2 minutes so the cheese settles, then slice cleanly with a sharp knife.
Substitutions
- Small mozzarella balls -> larger mozzarella balls, halved
- If the smaller bononcini-sized mozzarella balls are unavailable, use larger sizes and halve them so each piece sits securely and still reads as an eyeball with a clean white dome.
- Black olives -> green olives plus nori dot
- Swap black olive slices for green Castelvetrano rings and press a tiny punch of nori or a snip of black olive in the center to keep the high-contrast pupil look while adding a buttery, briny pop.
- Marinara -> spicy red sauce
- Stir a teaspoon of gochujang or a pinch of smoked paprika into the marinara to keep the same bold red color while adding a gentle heat that plays well with mild mozzarella.
Tips
- Keep the eyes defined
- Add the mozzarella balls at the very end so they warm and soften without melting into blobs, then top with the olive slices off-heat for sharp edges.
- Dry cheese is happy cheese
- Pat the mozzarella balls dry so the olives adhere and any extra moisture does not wash out the sauce or sog the center.
- Thin sauce wins texture
- Use just enough marinara to tint the dough so the bottom crisps and the eyes sit proud rather than swimming in red.
- Stone, steel, or smart sheet pan
- If you do not have a stone or steel, preheat an inverted heavy sheet pan and bake on parchment to mimic that fierce bottom heat.
- Season the rim
- Brush the crust with olive oil and a pinch of salt and garlic powder before the final minute for a glossy, savory edge that people actually want to eat.
- Clean slices, no drag
- Let the pie rest two minutes and use a sharp chef’s knife or pizza wheel to prevent the cheese from dragging the eyeballs off center.
Nutrition Facts *
| Energy | 400 | kcal |
|---|---|---|
| Protein | 26 | g |
| Total Fat | 18 | g |
| Carbohydrates | 36 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the eyeballs from melting flat?
- Add the mini mozzarella balls during the last minute of baking so they soften but hold shape, and avoid placing them directly on very wet sauce.
- Why is the center soggy?
- You either used too much sauce or did not preheat your stone or pan long enough, so reduce sauce to a thin coat and give the oven a full 45-minute preheat.
- My olives keep sliding off the cheese, help?
- Blot the mozzarella dry, press the olive slice gently so it grabs, and finish the assembly right after the pizza comes out while the cheese is tacky.
- Can I use fresh mozzarella instead of shredded for the base?
- Use low-moisture shredded for the base to avoid puddling, then save fresh mozzarella for the eyeballs where its creaminess shines without flooding the pie.
- How can I make this ahead for a party?
- Par-bake the sauced and shredded-cheese pizza for 5 minutes, cool completely on a rack, then finish baking and add the eyeballs right before serving.
- What if I do not have parchment?
- Dust the peel or back of a sheet pan with semolina to act like ball bearings so the dough slides without sticking.
Serving Suggestions
Serve with a garlicky ranch drizzle or a hot honey zigzag to wake up that sweet-heat contrast against the creamy eyes.
Pair with a peppery arugula salad and lemon, or go full Halloween and use green olive pupils for a mutant vibe that tastes buttery and briny.
More pairings:
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