Halloween Pizza Minis

Ingredients

• 1 small onion
• 1 Garlic clove
• 1 tbsp Olive Oil
• 125 g passata tomatoes
• Salt
• Pepper
• 1 tsp dried herbs
• 125 g spelt flour type 630
• 125 g Whole wheat flour
• 1 packet baking powder
• 125 g low-fat quark (drained)
• 8 tbsp milk (3.5% fat)
• 6 tbsp rapeseed oil
• 250 g mozzarella (2 balls)
• 10 black olives

Instructions

1. 1.

   For the tomato sauce, peel and finely chop onion and garlic. Heat olive oil in a pot, sauté onion and garlic over medium heat for 3–4 minutes. Add tomatoes, season with salt, pepper and dried herbs, simmer on low heat for 10 minutes. Set aside.

2. 2.

   Meanwhile combine flour with baking powder and a pinch of salt. Add quark, milk and rapeseed oil, mix with hand mixer attachments until smooth dough forms.

3. 3.

   Roll dough to about ½ cm thickness on a floured surface and cut into 12 circles (~8 cm diameter). Place dough circles on parchment-lined tray, brush with tomato sauce.

4. 4.

   Pat mozzarella balls dry with paper towels, slice each into six pieces. From half the slices use a cutter to create ghost shapes, set aside. Spread remaining slices over 6 pizza minis. Bake in preheated oven at 200 °C (180 °C fan; gas level 3) for 15 minutes.

5. 5.

   For spider bodies cut 3 olives lengthwise in half; cut another 3 olives widthwise for heads. Cut remaining olives lengthwise and slice into rings for legs. Slice 12 small olive pieces for ghost eyes.

6. 6.

   Remove pizzas from oven. On each still hot, unfilled pizza place one mozzarella ghost and add the olive eyes. Use remaining olives to decorate a spider on each mozzarella-topped pizza.