Sauce
- In a small pot over medium heat, soften the garlic in the oil for 2 minutes. Add the remaining ingredients. Bring to a boil. Simmer over low heat for 10 minutes or until the sauce thickens, stirring a few times. Season with salt. Remove from the heat. Let cool.
Pizzas
- Place a pizza stone on the middle rack of the oven. Preheat the oven to 500°F (260°C) for 45 minutes.
- On a floured work surface, press one ball of pizza dough at a time with your hands into an 11-inch (28 cm) circle, keeping a thick border all the way around. Remove any excess flour. Place the dough on a piece of parchment paper. Cover with ¼ cup (60 ml) of the sauce. Top with the pepperoni and grated cheese.
- Using a pizza peel or inverted baking sheet, slide one pizza at a time with the parchment paper onto the hot pizza stone. Bake for 8 minutes or until the cheese is golden.
- Meanwhile, shape the mozzarella slices into ghosts, making a few incisions along the bottom of each slice with a small knife (see Chef’s tip). Use the olive pieces as eyes for the mozzarella ghosts. Set the ghosts aside on a plate.
- Remove the pizza from the oven. Remove the parchment paper. Place the mozzarella ghosts on the pizza. Continue to bake for 1 minute or until the ghosts have melted. Cut the pizza into wedges and serve.
Chef’s tip
To help make the ghost shapes, gently stretch the sides of each mozzarella slice before making the small cuts along the bottom.