Making little kids laugh has got to be one of the best things on the planet. I love when they lose it! Just toss their heads back laughing.
It's so gratifying to know that they are laughing, not out of courtesy, but because they genuinely think it's funny. (Well at least most kids haven't honed the skills of manipulation and the courtesy laugh).
My 3 year-old nephew Sawyer is a sucker for gibberish. All I have to do is rattle off a nonsensical sentence to him in a language no one understands and he's a gonner.
If you just read the name of this recipe to kids, I'll guarantee at least a crinkled nose and grin. But, I'm pretty sure you'll get a full blown laugh.
It's the perfect, pre trick-or-treating dinner. Made with store-bought pizza dough, canned tomatoes, creamy ricotta and colorful roasted veggies, it's simple enough to prepare--even while wearing your witch hat. If you are serving this at an adult party, add this vampire inspired Halloween Cocktail.
More Halloween Recipes:
📖 Full Recipe
Shriveled Ogre-Nose Pizza
Ingredients
- 3 parsnips (about 1 lb, peeled)
- 3 tablespoon olive oil (plus more for drizzling)
- ½ teaspoon kosher salt
- 1 red or yellow bell pepper (stemmed and seeded)
- 1 zucchini (about 8 oz)
- 2 tablespoon cornmeal
- Flour (for work surface)
- 1 bag (1 lb frozen pizza or bread dough, thawed)
- 1 can (14.5 oz diced tomatoes, drained)
- 1¼ cups whole-milk ricotta
- 3 tablespoon fresh or 1 tablespoon dried oregano
Instructions
- 1. Heat oven to 400°F. Cut parsnips into 2- to 4-inch-long by ½-inch-thick sticks; toss with 1 tablespoon oil and ¼ teaspoon salt. Place on a rimmed baking sheet and roast 15 min.
- 2. Meanwhile, cut bell pepper into thin slices. Cut zucchini lengthwise in half, then into ¼-inch-thick slices. in a large bowl, toss together bell pepper, zucchini, remaining 2 tablespoon oil and ¼ teaspoon salt; add to roasting parsnips on baking sheet. Roast until tender and just golden, about 20 min. Remove from oven and let cool slightly.
- 3. Increase oven to 450°F and place rack in lower third. Sprinkle a baking sheet with 1 tablespoon cornmeal; set aside.
- 4. On a lightly floured surface, roll out half of the dough and, using, hands, stretch to ⅛-inch thickness. Transfer to prepared baking sheet. Top with half of each tomatoes, ricotta (in dollops) and roasted vegetables. Bake until cooked through and bottom is golden brown, 15 to 18 min. Repeat with remaining ingredients to make one more pizza.
- 5. Transfer pizzas to a cutting board, drizzle with oil and top with oregano.
Notes
Nutrition Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Recipes by Tara Bench. Original published in LHJ, Oct 2008. Photography Evan Sklar. Prop Styling Megan Hedgpeth. Food Styling Susan Vajaranant
Mary Bench says
Not just for kids! Delicious
Brittany Smart says
Haha such a cute name!