Ingredients:

  • 1 ½ cups Warm Water (105–115°F)
  • 2 ¼ teaspoons Active Dry Yeast
  • 1 teaspoon Granulated Sugar
  • 3 ½ cups Bread Flour (plus extra for dusting)
  • 1 ½ teaspoons Fine Sea Salt (plus extra for seasoning)
  • 2 tablespoons Extra Virgin Olive Oil (plus extra for coating bowl)
  • 1 cup Whole Milk Ricotta Cheese (drained)
  • ½ cup Heavy Cream
  • 4 cloves Garlic (minced)
  • ¼ cup Grated Parmesan Cheese
  • ½ teaspoon Lemon Zest
  • Pinch Freshly Grated Nutmeg (optional)
  • ¼ teaspoon Black Pepper
  • 1 tablespoon Olive Oil (for sautéing)
  • 8 oz White Button Mushrooms (sliced thinly)
  • 1 medium White Onion (sliced thinly)
  • 4 oz Low-Moisture Mozzarella (shredded)
  • 6 oz Fresh Mozzarella (for ghost shapes)
  • 4 large Black Olives (pitted and sliced)
  • 1 tablespoon Fresh Parsley or Chives (chopped, for finishing)

Instructions:

  1. Activate and Prepare the Dough: Combine warm water, yeast, and sugar. Let stand for 5–10 minutes until foamy. Add flour, salt, and olive oil, then mix and knead for 6–8 minutes until smooth. Transfer to an oiled bowl, cover, and let rise in a warm spot for 1–1.5 hours until doubled in size.
  2. Prep Toppings and Sauce: Heat 1 tablespoon of olive oil and sauté the sliced mushrooms and onions until softened and liquid has evaporated (8–10 minutes). Season lightly and set aside. Separately, whisk together the ricotta, heavy cream, minced garlic, Parmesan, lemon zest, nutmeg, salt, and pepper to create the Ghostly Cream Sauce.
  3. Make Ghostly Shapes: Slice the fresh mozzarella into 1/4 inch rounds. Use a small ghost-shaped cookie cutter (or knife) to stamp out 10–12 mozzarella ghosts. Prepare the black olive slices for the ghosts' eyes.
  4. Preheat and Shape: Place the pizza stone or steel on the middle rack and preheat the oven to its maximum temperature (ideally 500°F / 260°C) for at least 45 minutes. Punch down the dough gently and stretch or roll it into a 12–14 inch circle on a floured pizza peel.
  5. Assemble the Pie: Lightly brush the dough edge with olive oil. Spread the creamy ricotta sauce evenly over the dough, leaving a 1-inch border. Sprinkle with shredded mozzarella, followed by the sautéed mushrooms and onions. Arrange the mozzarella ghosts on top, placing two small olive pieces on each for eyes.
  6. Bake and Serve: Carefully slide the pizza onto the preheated stone. Bake for 12–15 minutes, rotating halfway through, until the crust is golden brown and the cheese is bubbly. Remove, garnish with fresh chopped parsley or chives, cool for 2–3 minutes, and slice immediately.