*This post was created in collaboration with Country Crock. All words, images, and opinions are my own.

It’s the most fangtastic time of the year when even your dinner plays dress up for the holiday :). While you know I love decorating my food every day of the week, for Halloween I go ALL OUT. Since I’m a bit too old for trick or treating, it’s become a tradition of mine to have a festive, fun meal to celebrate instead. I partnered with Country Crock to create this Haunted Pumpkin Patch Breakfast Pizza that’s dangerously delicious! It’s fast, family-friendly, and even sneaks in some veggies. Perfect for breakfast, lunch, or your own Halloween feast.

This recipe starts with your favorite store bought pizza dough to save tons of time, then it gets topped with a flavorful and creamy pesto butter made with Country Crock, and decorated with all the best breakfast ingredients (feel free to swap in anything your heart desires). It only takes about 30 minutes start to finish, and at least half of that is bake time. Look no further for a spooktacularly simple dinner that’s sure to please even the pickiest eaters!

As an eggstra special treat, float on over to my Instagram to find out how you can enter for a chance to win a Lettuce Grow gift card to buy a hydroponic farmstand (with customizable fruits, veggies, herbs and more)!

Ingredients: (makes 1 12-inch pizza), Serves 4-6

Breakfast Pizza:

1 lb. ready to bake pizza dough

Flour (for rolling out the dough)

1/4 cup pesto (store bought or homemade)

6 tablespoons Country Crock Spread

3-5 large eggs

6 slices mozzarella

1 green bell pepper

1 sheet nori or jumbo black olives (for the faces)

2-3 tablespoons grated parmesan cheese

1 cup arugula or spinach, packed

Tools:

Pizza stone or pizza pan

Small ghost cookie cutter

Small triangle cookie cutter, or sharp kitchen knife

Nori punches or small scissors  (for cutting out the faces)

Helpful Tips:

*An adult should assist with all cutting and baking (especially removing the hot pizza from the oven).

Cut out all of the faces ahead of time so that once the pizza is cooked you can transfer them to the top and enjoy! A toothpick makes it much easier to pick up and place the nori pieces (slightly wet the tip of the toothpick so it can grip the nori).

Directions:

1. Preheat your oven to 450°F. Remove the pizza dough from the refrigerator 20 minutes before rolling it out.
2. While waiting for the oven to heat up, stir together the pesto and Country Crock in a small bowl. Cover and refrigerate.
3. Generously flour your pizza stone, or lightly grease and flour a pizza pan. Roll the dough out to a 12-inch circle on top of your stone or pan (it helps to also flour the rolling pin). Prick the top of the pizza dough all over with a fork (avoiding the outer crust edge) to keep the dough from bubbling up too much.
4. Use a spatula or the back of a spoon to spread the pesto butter over the top of your rolled out pizza dough, leaving about a 1-inch border around the edges (for the crust). Bake for 12-14 minutes (until the bottom of the crust is starting to brown).
5. Either crack the eggs directly onto the pizza, or over a small bowl and carefully pour on top of your pizza.
6. Bake for an additional 6-10 minutes, or until your preferred doneness for the eggs. The white will set before the yolk. I found about 6 minutes was perfect for a slightly runny yolk.
7. While the pizza bakes, cut 12 ghosts out of the mozzarella slices (you should be able to get 2 ghosts from each slice). Set aside.
8. Use a small triangle cookie cutter, or a knife to cut 3-5 pumpkin stems from the bell pepper (depending on how many eggs you added).
9. If you are using nori for the faces, it is easiest to punch them out or else you can cut them by hand with the scissors. If you prefer to use olives, a straw or small round piping tip will help cut the eyes out, and then you can cut the olives in half and cut small strips for the smiles. Feel free to get creative here and go as crazy or simple as you’d like!
10. Once the eggs have baked, remove the pizza and add your mozzarella ghosts floating all over the top. Sprinkle the top of the pizza with the grated cheese.
11. You can either let the heat from the pizza slightly melt the ghosts, or you can pop the whole thing back in the oven for another 2-3 minutes just until the cheese is starting to bubble up and melt.
12. Add the green pepper stems and the faces to the ghosts and jack o’ lanterns (using a toothpick to transfer the nori pieces).
13. Garnish with the fresh arugula (or spinach), slice, and enjoy!

The pizza is best eaten right away, but any leftovers can be covered and refrigerated.

Please let me know if you try this recipe, I would love to see your Haunted Halloween Pizzas! 🙂