This Cemetery Flatbread Pizza has become my go-to festive dish when I want something that’s both whimsical and utterly satisfying. I first made it for a small Halloween get-together after discovering a stash of easy store-bought flatbread dough in the freezer. The combination of simple pantry staples transformed into a dramatic scene of mozzarella ghosts and olive gravestones won over every skeptical guest. The cheese melts into a soft, pillowy blanket while the cauliflower keeps a gentle bite—textural contrast that makes each square interesting in the best way.

I love that this is a social, hands-on recipe: kids can help press olive eyes into ghost cutouts and arrange gravestones, which turns dinner into an activity. The flavors are straightforward—classic pizza sauce, olive oil for depth, and plenty of mozzarella—so the theatrical presentation becomes the star rather than a gimmick. It’s quick to assemble, bakes fast at a high temperature for a crisp edge, and slices into perfect squares for sharing. Serve it warm and watch people smile as they lift a ghost from the hot cheese.

Ingredients

• Flatbread dough (1 pound): Use homemade or store-bought soft flatbread or pizza dough. I like an all-purpose refrigerated dough (Pillsbury or your local bakery) for consistent rise and easy rolling; it provides a thin, crisp edge when baked at a high temperature.
• Olive oil (2 tablespoons): A good extra-virgin olive oil adds fruity depth and helps brown the crust. Brush lightly to prevent sogginess and promote a golden rim.
• Pizza sauce (1 cup): A simple canned or jarred marinara works well—look for one low in added sugar and with balanced acidity. Homemade quick sauce also shines if you prefer fresher notes.
• Shredded mozzarella (3 cups): Whole-milk mozzarella shreds melt creamier and create the ghostly base. Pre-shredded is convenient but freshly shredded from a block reduces anti-caking additives.
• Mozzarella slices (8 slices): Use thin slices to cut ghost shapes; younger curd cheeses with a firm texture hold cutouts better than very soft balls.
• Black olives (1/2 cup whole and sliced): Kalamata or canned black olives both work—slice some for eyes and use whole or halved olives as gravestones around the rim.
• Cauliflower florets (1 cup): Cut into small, bite-sized pieces so they roast quickly and provide a mild, slightly nutty contrast to the cheese.
• Fresh parsley or cilantro: Finely chopped for a bright finish that cuts the richness. Salt and pepper to taste to season the final pie.

Instructions

Preheat and prepare pan:Set the oven to 475°F (245°C) and position a rack in the center. Lightly oil a large rimmed baking sheet with a tablespoon of olive oil to prevent sticking and to crisp the bottom of the dough. A preheated sheet will give an extra-crisp base if you have a second pan to heat briefly in the oven.Roll out the dough:On a lightly floured surface, roll the 1 pound of dough into an approximate rectangle to fit your baking sheet. Aim for about 1/4-inch thickness so the center cooks through quickly without overbrowning the edges. Transfer the dough to the oiled pan and brush the top lightly with remaining olive oil.Assemble the base:Spread 1 cup of pizza sauce evenly over the dough, leaving a 1/2-inch border for the crust. Sprinkle 3 cups of shredded mozzarella across the sauce, ensuring even coverage so the ghosts can sit on a melted surface. Scatter the small cauliflower florets evenly so they’ll roast through during the short bake.First bake:Bake the assembled flatbread in the preheated oven for about 8 minutes. Look for melted cheese and a lightly blistered surface with the edges beginning to color—this is the signal to remove it for decorating. If your oven runs hot, start checking at 6 minutes.Decorate with ghosts and olives:Remove the pan from the oven. Use an 8-ounce mozzarella slice or similarly sized slice to cut ghost shapes with a cookie cutter or freehand with a small knife. Place the ghost cutouts gently on the melted cheese so they rest on the warm surface. Press sliced black olives into the ghosts to form eyes and mouths. Arrange whole or halved olives around the flatbread to resemble gravestones—place them upright against the cheese or nestled slightly into the melted layer.Finish baking:Return the flatbread to the oven and bake another 5 to 7 minutes until the ghost shapes have softened and melded with the base but still retain a recognizable outline and the crust reaches a golden brown color. Remove and allow to cool for 3 to 5 minutes before garnishing with chopped parsley or cilantro and slicing into squares for serving.

Storage Tips

To store leftovers, cool completely, then place in an airtight container or wrap tightly with foil and refrigerate for up to 48 hours. For best texture, reheat slices in a 375°F (190°C) oven or toaster oven for 7–10 minutes—this crisps the crust and re-melts the cheese without turning the ghost details into a greasy blob. If freezing, flash-freeze individual slices on a baking sheet, then transfer to a freezer bag; they’ll keep up to 3 months. Reheat from frozen at 375°F for 12–15 minutes, covering with foil if the edges brown too quickly.

Ingredient Substitutions

If you need a gluten-free version, swap the dough for a certified gluten-free flatbread or cauliflower crust; note that a cauliflower crust will change moisture management and bake time. For dairy-free or vegan variations, use plant-based shredded cheese and firm vegan slices for ghost cutouts—expect a slightly different melt and flavor profile. Swap cauliflower for broccoli florets or thinly sliced mushrooms for a different vegetal note. Use green or Kalamata olives interchangeably; Kalamata add a fruitier, tangy bite while canned black olives are milder.

Serving Suggestions

Serve slices warm with a simple green salad dressed in lemon vinaigrette to cut the richness. For a party, present the flatbread on a wooden board with small bowls of extra olives, chili flakes, and shaved Parmesan so guests can personalize slices. It pairs well with seasonal roasted vegetables or a chilled glass of sparkling water with citrus. Garnish each square with a pinch of fresh parsley or cilantro for brightness and color contrast.

Cultural Background

This playful flatbread borrows from the long tradition of flatbreads and communal pies common to Mediterranean and Italian-inspired cooking. The technique—thin dough baked at high heat with simple toppings—echoes classic Neapolitan and Roman styles but adapted for a modern, thematic presentation. Decorative pizza toppings have historical parallels in celebratory breads and savory pies used to mark holidays; this version simply updates that tradition with accessible ingredients and a festive twist.

Seasonal Adaptations

In autumn, swap the cauliflower for roasted squash cubes and scatter toasted pumpkin seeds for extra crunch. For winter holidays, add roasted garlic and caramelized onions beneath the cheese for deeper sweetness. In spring and summer, use fresh basil instead of parsley and shave some fresh mozzarella rather than slices for a lighter mouthfeel. Small changes in produce and herbs keep the scene seasonal without altering the core technique.

Meal Prep Tips

Prep several components ahead: shred the cheese, slice olives, and cut cauliflower into florets the day before. Keep ghost cutouts refrigerated between wax paper layers to prevent sticking. Assemble just before baking for the crispest crust; if you must assemble early, refrigerate on the sheet pan for up to 1 hour and bake from cold, adding a minute or two to the total time. Store leftovers in single-portion containers for easy grab-and-go lunches.

This flatbread strikes a lovely balance between dramatic presentation and honest flavors. Whether you make it for a spooky celebration or a weeknight treat, the process is quick, the plating is fun, and the result invites everyone to gather around the pan and dig in.