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Ghoul Face Flatbreads with Goblin-Green Dipping Sauce

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Girl vs Dough
Updated Sep 6, 2017
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Spooky scary flatbreads with a spicy charmoula sauce on the side.

More About This Recipe

  • BOO! Did these Ghoul Face Flatbreads scare you? Thankfully, these little guys don’t bite – but they taste delicious. Just a Pillsbury thin crust pizza dough, some olive oil and sea salt and a goblin green dipping sauce (a.k.a., charmoula) that's spicy, sassy, spooky – well, not really spooky, but definitely yummy – and is made with a whole lotta herbs and other green goodies, like jalapeno. This appetizer is the fright of the Halloween party! Muhahahahaaaaaaaa. Now get a good scare out of your freaky friends, and get dipping!

Ghoul Face Flatbreads with Goblin-Green Dipping Sauce

  • Prep Time 10 min
  • Total 20 min
  • Servings 4
  • Ingredients 13
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Ingredients

  • 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
  • Olive oil
  • Sea salt
  • 1 jalapeño , stem removed, seeded and diced
  • 1 cup olive oil
  • 1/2 cup parsley, coarsely chopped
  • 1/2 cup cilantro, coarsely chopped
  • 1/2 cup mint, coarsely chopped
  • 1 teaspoon minced garlic
  • 1 teaspoon lemon juice
  • 1/2 teaspoon paprika
  • 1/2 teaspoon peeled and diced fresh ginger
  • Salt and pepper to taste

Instructions

  • Step 
    1
    Preheat oven to 450°F. Lightly brush a baking sheet with olive oil. Unroll pizza crust on baking sheet and cut into four equal pieces.
  • Step 
    2
    Using a knife, a pizza cutter, scissors, an ice cream scoop and/or cookie cutters, mold and shape pieces of dough into spooky faces.
  • Step 
    3
    Brush tops of dough with olive oil and sprinkle with sea salt. Bake 10-12 minutes or until golden brown.
  • Step 
    4
    Meanwhile, make the charmoula sauce: In a food processor, process jalapeño, olive oil, parsley, cilantro, mint, garlic, lemon juice, paprika and ginger into a coarse puree. Add salt and pepper to taste.
  • Step 
    5
    Serve flatbreads warm with sauce on the side.

Nutrition

No nutrition information available for this recipe
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