Planning a Halloween dinner or a party with friends? Then you already know themed, spooky, and fun food is a must.

Halloween has become part of our habits: every year, more and more people enjoy decorating the house and preparing something creepy to serve at the table. The good news is that—at least this year—you don’t need to spend hours in the kitchen. All you need is a ready-made Di Marco pinsa base, a hot oven, and a bit of creativity to whip up dishes that are scary… but only in appearance. We’re here to help, of course.

Why pinsa is perfect for Halloween

Halloween can fall on any day of the week—this year (2025) it’s on a Friday, but that doesn’t change much. It’s not a public holiday, so between work, school, and everyday commitments, there’s little time left to prepare dinner or party food. That’s why you need something quick, delicious, and suitable for everyone.

Pinsa fits the bill perfectly: it satisfies those looking for flavor, adapts well to vegetarian or vegan diets, and—depending on the toppings—can also suit those watching their diet. No risk of anyone disliking it, and with time tight and no desire to fuss over complicated recipes, that’s a guaranteed win.

5 monstrously good recipes to try now

Let’s get to the point: here are some fun, easy ideas to make your Halloween unforgettable. These are quick, playful recipes made for everyone—from kids to skeptical adults, no one will be disappointed.

Cheese spiderweb (with olive spiders)

What’s Halloween without spiderwebs? On the table and in the kitchen, they always deliver that spooky vibe. This pinsa recreates a white web on a bright red background, with two little black spiders crawling out from the corners. It looks great and tastes even better—under the spooky decor, it’s just a classic, flavorful base.

How to make it:

• Top the base with tomato sauce, salt, a drizzle of oil, and oregano.
• Bake for 2–3 minutes at 250°C (480°F).
• Meanwhile, cut fior di latte or scamorza cheese into thin strips.
• Draw the web: one cross, diagonal lines, and concentric circles. Just do your best—it doesn’t have to be perfect.
• Add the spiders: half a black olive for the body, and if you’ve got time (doubtful), thin strips for the legs.
• Return to the oven for another 2–3 minutes to melt the cheese without losing the shape.

Eyes watching you – party version

This pinsa looks like it’s full of eyes staring at your guests. It’s creepy, fun, and delicious. The best part? You can slice it into wedges before serving—each slice becomes a mini finger food with a couple of eyeballs on top. Ideal for serving lots of guests with minimal fuss.

How to make it:

• Top the base with tomato sauce, salt, and oil. Bake for 3 minutes at 250°C (480°F).
• Make the eyes: half a small mozzarella with a slice of black olive in the center.
• Optional: add a slice of yellow or green bell pepper between mozzarella and olive to create an iris effect.
• Place the eyes in pairs all over the surface.
• Return to the oven for 2–3 minutes to soften the mozzarella without melting it completely.
• Variation: place a slice of spicy salami under each eye.

Pumpkin & rosemary

Halloween is the perfect time to bring autumn flavors to the table. And pumpkin is a must: its bright orange color, delicate taste, and versatility win over everyone. This version combines pumpkin’s sweetness with rosemary’s aroma and a crunchy twist. It’s less spooky than the others, but ideal for balancing out your Halloween menu with a more gourmet option.

How to make it:

• Sauté diced pumpkin in a pan with oil and rosemary.
• Mash half of it to make a purée and spread it on the pinsa base.
• Add the remaining cubes, salt, and pepper.
• Bake for 4–5 minutes.
• Top with parmesan shavings and chopped hazelnuts.

The mummy

A Halloween classic that always works: the mummy staring at you from the plate. The bandages are strips of white cheese crossing the pinsa, revealing the red sauce underneath, while two creepy eyes peer out. Kids love it, and it makes adults smile too. It’s easy, impressive, and totally customizable depending on your favorite ingredients.

How to make it:

• Warm the base for 1–2 minutes at 250°C (480°F).
• Spread a thin layer of tomato sauce—just enough to peek through the cheese strips.
• Cut provola or scamorza into strips and lay them diagonally in a zigzag, leaving red gaps.
• Create the eyes using slices of provolone with half a black olive in the center, or use grilled zucchini slices with the same olive center.
• Bake for 3–4 more minutes, just enough to soften the cheese.
• Finish with a drizzle of oil and a pinch of pepper.

Ready to bake a monstrously good pinsa?

By now it should be clear: with just a few ingredients and a bit of imagination, you can turn pinsa into the perfect Halloween centerpiece. These recipes are simple, quick, and flexible—and the wow factor is guaranteed. Why not try them right now?