Almost too cute to eat. Almost.
I began by slicing my mozzarella into 1/4-inch rounds, using a ghost-shaped cookie cutter to get the shapes you see in the photos. That's the lazy route, but it wouldn't be much trouble to hand-cut the mozzarella into ghoulish figures with a sharp paring knife if you're so inclined. As for those creepy crawly spiders, I simply poked both sides of the olives with a four-tine fork and stuck a single rosemary leaf into each hole.
Once everything was prepped, I baked the crust with a layer of tomato sauce and the olive spiders, until the dough was cooked through and the rosemary had darkened and curled into little legs—about 12-15 minutes if you're making ain a 550°F oven. Then, I loaded on the ghost-shaped mozzarella and stuck the pie back into the oven until the mozzarella began to melt, approximately one minute. The finishing touch is plunking chopped slivers of olives onto each ghost for eyes.
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