This Cemetery Flatbread Pizza has become my favorite way to bring a little theatrical fun to dinner without sacrificing flavor. I first made it for a small Halloween get-together when I wanted something playful but not fussy. The result was surprising: crisp edges, a pillowy flatbread base, bubbling mozzarella, and little ghost cutouts that char slightly at the edges but remain distinct. Everyone laughed, dug in, and immediately asked how I made those funny olive-eyed ghosts. It’s one of those dishes where presentation delights the eye, and the combination of textures and simple ingredients truly satisfies the palate.

I discovered this combination while experimenting with store-bought flatbread dough and a bag of mozzarella I bought on a whim. The contrast between the mild, creamy cheese ghosts and the briny black olives that act as grave markers is unexpectedly delicious. The cauliflower adds a pleasant bite and a touch of freshness that balances the richness. This recipe is fast enough for weeknights yet festive enough for parties, and it’s forgiving—swap a few items and you still end up with something crowd-pleasing.

What I love most is how this recipe gets everyone involved: kids help place the ghosts and press olive eyes, and guests admire the silly layout before the first bite. It’s an easy way to make a simple flatbread feel like an occasion, and it’s adaptable to different dietary needs or ingredient availability.

Ingredients

• Flatbread dough (1 pound): Use homemade or a high-quality store-bought dough; look for dough labeled for pizza or flatbread. A soft, slightly tacky dough yields a pillowy interior and crisp edges when baked at high heat.
• Olive oil (2 tablespoons): A light drizzle of olive oil keeps the crust golden and adds a subtle fruity note—use extra-virgin for flavor or a milder oil if you prefer less assertive taste.
• Pizza sauce (1 cup): Any jarred pizza sauce works fine; choose one with bright tomato flavor and a touch of basil. If using homemade, keep it on the thinner side so it spreads easily.
• Mozzarella, shredded (3 cups): Whole-milk mozzarella melts creamily and browns nicely. Fresh mozzarella also works for ghost cutouts but slice it thicker so it holds shape.
• Mozzarella slices for ghosts (8 slices): Use sliced or thick fresh mozzarella and a small ghost-shaped cutter or a knife to freehand ghosts.
• Black olives (1/2 cup whole and sliced): Kalamata or canned black olives give a briny contrast and make easy eyes and miniature gravestones.
• Cauliflower florets (1 cup): Break into small, bite-sized pieces; they roast quickly and add a pleasant, slightly crunchy texture.
• Fresh parsley or cilantro: A small handful, chopped for finishing—brightens the finished flatbread.
• Salt and pepper: Season sparingly; the cheese and olives are salty, so taste as you go.

Instructions

Preheat and prepare: Preheat the oven to 4756F (2456C) with a rack in the upper third for the crispest crust. Lightly oil a large baking sheet so the dough wont stick and will develop golden edges. Make sure your baking sheet is large enough for a rectangular flatbread—this recipe fits a standard half-sheet pan. Roll and oil the dough: On a floured surface, roll the 1-pound dough into a rectangle that fits your pan. Transfer to the oiled sheet, then brush the surface lightly with 2 tablespoons of olive oil to prevent sogginess and promote browning at the rim. Spread sauce and cheese: Using the back of a spoon, spread 1 cup of pizza sauce evenly, leaving a 1/2-inch border. Sprinkle 3 cups shredded mozzarella evenly over the sauce so the base is well covered and will support the decorations. Add cauliflower and initial toppings: Scatter the small cauliflower florets into an even layer. Add a few sliced black olives if you'd like additional briny pops. Season lightly with salt and pepper; remember the cheese and olives are already salty. Initial bake: Bake for about 8 minutes, watching for the cheese to begin melting and the edges of the crust to puff and start to crisp. The goal is a tacky, melted surface that can accept the ghost cutouts without them sticking to the dough. Decorate with ghosts and gravestones: Remove the flatbread from the oven. Cut ghost shapes from the 8 slices of mozzarella using a small cookie cutter or a knife and place them gently on top. Press sliced black olives into each ghost for eyes and mouths. Scatter whole or halved black olives around the flatbread to read like little gravestones. Final bake and rest: Return the flatbread to the oven for 5 66 minutes more until the ghosts are melted at the edges but still hold their shape and the crust is golden brown. Remove and let cool for 3 5 minutes so the cheese sets slightly and slices into neat squares. Garnish and serve: Finish with a sprinkle of chopped parsley or cilantro for color and brightness. Slice into squares and serve warm so the ghosts remain delightfully gooey.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 48 hours. If you plan to freeze, place slices on a baking sheet to freeze individually, then transfer to a freezer bag for up to 3 months. To reheat, avoid the microwave if you want to preserve texture; instead, reheat on a baking sheet at 3756F for 8 6 minutes or toast slices in a skillet over medium heat for a crisp bottom and reheated topping.

Ingredient Substitutions

For a dairy-free version, use a plant-based shredded cheese and omit the mozzarella ghosts or make ghosts from a thick slice of dairy-free cheese or baked tofu cutouts. Swap cauliflower for roasted butternut squash or thinly sliced apples for a sweeter counterpoint. Use gluten-free pizza dough if needed—note that baking times may vary and a slightly lower heat often prevents cracking for gluten-free crusts.

Serving Suggestions

Serve this flatbread with a simple mixed green salad dressed in lemon vinaigrette to cut the richness. For a party, place small bowls of chili flakes, extra olives, and red pepper oil so guests can customize. Garnish with microgreens or a scatter of shaved parmesan if you want a sharper finish. Cut into squares for easy finger food at gatherings.

Cultural Background

While not a traditional recipe, this playful flatbread riffs on classic Italian pizza techniques—high-heat baking, simple sauce, and melting mozzarella—then adds modern party aesthetics. Using shaped cheese decorations is a contemporary twist often seen in seasonal cooking, where presentation tells a small story. In the U.S., themed foods at holidays are popular for bringing communities together, and this flatbread follows that tradition by combining familiar flavors with a festive look.

Seasonal Adaptations

In autumn, swap cauliflower for roasted pumpkin or delicata squash and add a sprinkle of toasted pumpkin seeds for texture. For summer, use grilled zucchini ribbons and heirloom cherry tomatoes. You can also add fresh basil right after baking in warmer months. Adjust olive quantity and cheese-to-vegetable ratio to match seasonal produce moisture and sweetness.

Meal Prep Tips

Prep in stages: make ghosts and slice olives up to 24 hours ahead and store in airtight containers. Shred the mozzarella and wash the cauliflower in advance. Assemble and par-bake up to the initial bake stage, then finish with ghosts and the final bake when ready to serve. This method is ideal for reducing hands-on time before guests arrive.

Bring this to your next spooky gathering or keep it for a cheerful weeknight surprise. The combination of texture, playful presentation, and straightforward technique will make this a repeat in your rotation—let the little ghosts appear at every appropriate occasion!