Mummy Pizza Bites: mini pizzas wrapped in criss-crossed melted cheese strips like mummy bandages, topped with FOODMONSTAS Wafer Eyes, on a wooden board A hand adding shredded cheese to mini pizza bases with tomato sauce, before wrapping them as mummy bites Hands wrapping strips of cheese in a criss-cross pattern over a mini pizza to create the mummy bandage effect

MUMMY PIZZA BITES

Mummy Pizza Bites: mini pizzas wrapped in criss-crossed melted cheese strips like mummy bandages, topped with FOODMONSTAS Wafer Eyes, on a wooden board A hand adding shredded cheese to mini pizza bases with tomato sauce, before wrapping them as mummy bites Hands wrapping strips of cheese in a criss-cross pattern over a mini pizza to create the mummy bandage effect
These little mummy pizzas from the FOODMONSTAS Halloween Edition are easy to make and work well as a fun snack for kids. Tomato sauce, mozzarella bandages and two FOODMONSTAS WAFER EYES turn small pizza bases into friendly Halloween mummies.
ABOUT 1 HOUR 15 MINUTES
EASY
MAKES 12 MINI PIZZAS
PRINT RECIPE

INGREDIENTS

FOR THE DOUGH
250 g wheat flour, type 405 or 550, plus a little extra flour for rolling
150 ml lukewarm water
5–7 g fresh yeast or about 2–3 g dry yeast
1 tsp salt
1 tbsp olive oil
Alternatively: about 400 g ready-made refrigerated pizza dough
FOR THE SAUCE
200 g tomato passata
1 small garlic clove, finely grated or pressed
1 pinch each of sugar, salt and pepper
A little dried basil and oregano
FOR THE TOPPING
125 g grated mozzarella
175 g firm mozzarella or pizza mozzarella, cut into thin strips, for the mummy bandages
FOR DECORATION
24 FOODMONSTAS WAFER EYES, 15 mm

PREPARATION

  1. Dissolve the fresh yeast in the lukewarm water. If using dry yeast, mix it directly with the flour. Put the flour and salt in a large bowl, add the water and olive oil, and knead everything for 8–10 minutes until you have a smooth, elastic dough.
  2. Cover the dough and let it rise in a warm place for 30–45 minutes, until it has visibly increased in size. For the easier version, use ready-made refrigerated pizza dough. Portion it straight away and continue as described in step 4.
  3. While the dough rests, mix the tomato passata with the garlic, sugar, salt, pepper, basil and oregano. The sauce does not need to be cooked first.
  4. Preheat the oven to 220 °C top/bottom heat or 200 °C fan. Line two baking trays with baking paper. Divide the dough into 12 equal pieces and shape each piece into a small round or slightly oval pizza base. Place the bases on the trays with a little space between them.
  5. Spread a thin layer of tomato sauce over each pizza base, leaving a small border free. Then scatter a little grated mozzarella on top.
  6. Lay the mozzarella strips across the mini pizzas in different directions so they look like loose mummy bandages. Do not place the strips too tightly, so the pattern stays visible after baking.
  7. Bake the mini pizzas for 10–12 minutes, until the edges are golden brown and the cheese has melted. Remove them from the oven and let them cool for 3–5 minutes.
  8. FOODMONSTA STEP: Once the mini pizzas are warm but no longer steaming hot, gently press two FOODMONSTAS WAFER EYES (15 mm) onto the soft mozzarella bandages on each pizza. Add the eyes only shortly before serving so the wafer paper does not soften.
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