Preparation

• Spray the mini skull baking tin with cooking spray.
• Dust the counter lightly with flour to prevent the dough from sticking. Roll, pat, or stretch the dough out until it is roughly ¼" thick. Cut the dough into 6 rectangles. Don’t worry if they aren’t perfectly shaped or exactly equal in size.
• Working with one piece of dough at a time, lay each dough piece into the skull cavity and start filling it with sauce, mozzarella, a sprinkle of Parmesan cheese and your desired toppings. After adding the toppings, add a little bit of pizza sauce on top before sealing the dough (no more than a tablespoon).
• Fold the dough over the fillings, pinching the dough together to seal them (like a small pizza pocket). Continue until the 6 pieces have been filled and sealed.
• Refrigerate the skull pizza tray while you preheat the oven.
• Preheat the oven to 400 degrees Fahrenheit.
• Remove the tray from the refrigerator and bake for 16 to 20 minutes or until lightly golden brown (some pre-made doughs may need more or less time).
• Remove from the oven and allow it to cool for 5 minutes. Unmold and serve with marinara sauce and chopped parsley or basil (optional).