Ingredients:

  • 1 (14.5 oz / 411g) can crushed tomatoes, good quality
  • 1 Tbsp (15 ml) Olive Oil (for sauce)
  • 2 cloves Garlic, minced finely
  • 1 tsp (5 ml) Dried Oregano
  • ½ tsp (2.5 ml) Smoked Paprika
  • Salt & Black Pepper to taste
  • 2 ½ cups (315g) All-Purpose Flour, plus extra for dusting
  • 1 tsp (5 ml) Instant Dry Yeast
  • 1 cup (240 ml) Warm Water (105°F–115°F)
  • 1 tsp (5 ml) Sugar
  • 1 tsp (5 ml) Fine Sea Salt (for dough)
  • 2 Tbsp (30 ml) Olive Oil (for dough)
  • 1 cup (about 8-10 small) pre-cooked, sliced Meatballs
  • 1 ½ cups (about 170g) Shredded Low-Moisture Mozzarella
  • 4-6 Provolone Cheese Slices, halved lengthwise
  • 8-10 large Black Olives, pitted and halved

Instructions:

  1. Activate Yeast & Make Dough: Combine warm water, yeast, and sugar. Let bloom (about 5 mins). In a large bowl, whisk flour and salt. Add the yeast mixture and olive oil. Knead until smooth (about 8 minutes). Place in an oiled bowl, cover, and let rise in a warm spot until doubled (approx. 1 hour).
  2. Prepare Sauce: While dough rests, sauté minced garlic in olive oil for 1 minute. Add crushed tomatoes, oregano, and smoked paprika. Simmer gently for 10 minutes. Season with salt and pepper.
  3. Preheat Oven & Prep Surface: Place your baking stone or heavy-duty baking sheet in the oven and preheat to 475°F (245°C).
  4. Shape the Base: Punch down the risen dough. On a floured surface, roll or stretch the dough into a rough 14-inch circle or oval. Transfer dough onto parchment paper.
  5. Assemble the Body: Spread a thin layer of the smoky tomato sauce over the dough, leaving a 1-inch border. Sprinkle about two-thirds of the shredded mozzarella evenly over the sauce. Arrange the sliced meatballs across the centre of the pizza, creating the mummy's body shape. Top with the remaining mozzarella.
  6. Wrap the Mummy: Take the halved provolone strips and drape them randomly across the body and base of the pizza, crisscrossing them to mimic bandages. Don’t cover everything; leave some sauce peeking through.
  7. Bake: Carefully slide the parchment paper onto the hot stone/sheet. Bake for 15–20 minutes, rotating halfway, until the crust is golden and the cheese is bubbly and slightly browned.
  8. Final Touches: Remove from the oven. Place the halved black olives strategically on top of the cheese/provolone to create two spooky eyes. Allow to cool for 5 minutes before slicing and serving.