Bread of the Dead: Because Who Doesn’t Want Pizza with Skulls on It?

Okay, so have you ever just thought, “I need something spooky but delicious”? Like, I want my food to look like it came straight outta a Halloween party but tastes like a hug in my mouth? 🥳 Well, let me tell you about this insane Bread of the Dead recipe that’s basically a Halloween flatbread pizza topped with adorable little mushroom skulls!

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, first off, let’s hit the grocery store together — you’re gonna need:
– 2 cups of bread flour (I always get the good stuff, ya know? Like, no all-purpose nonsense here)
– 2 tsp of garlic powder (more garlic = more love, duh)
– 1 tsp salt (obviously)
– 1 tsp active dry yeast (get this fresh, trust me)
– 1 Tbsp of olive oil (and a little extra to grease the bowl—don’t be lazy!)
– 1/2 tsp squid ink (yes, it sounds weird, but it’s sooo worth it)
– 1 cup warm water (110 degrees, like a hot bath for your dough)
– 4 oz. button mushrooms (and we’ll make them look all skull-like, yay!)
– 2 Tbsp butter (because butter)
– 1/2 cup shallots, thinly sliced (or red onion if you’re feeling rebellious)
– 4-5 cloves garlic, sliced thin (I know! More garlic!)
– 2 Tbsp cooking sherry (to feel fancy)
– 1 tsp fresh thyme leaves (or whatever herbs you’ve got hanging around)
– salt and pepper to taste (like, you know how to do this)
– 1 cup jarred pesto sauce (store-bought or homemade if you’re feeling ambitious)
– Green Pesto Gouda cheese (because who doesn’t love cheese?)
– Mixed fresh herbs (for garnish and a pop of color)
– 1 cup balsamic vinegar (for that delicious drizzle)
– 2 Tbsp honey (to sweeten the deal)

So Here’s Why I Make This Constantly

Okay, so here’s the tea: I made this last Halloween for a party, and y’all, it was a HIT. Like, people were raving about it. I was just trying to be artsy, but who knew my chaotic kitchen skills would lead to such a masterpiece? 😂 I remember my friend taking a bite and literally gasping, “This is so cute and freaky at the same time!” And I was like, “I KNOW, RIGHT?” The combination of flavors with that spooky twist? Chef’s kiss! 💋

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Listen up! The secret here is letting that dough rest after you knead it. I know, it’s tempting to rush things (we’re all busy, right?), but if you give it at least 30 minutes to chill, it gets all soft and stretchy. Trust me, it’ll make your flatbread life soooo much easier.

Don’t Mess This Up (My Top Tips)

1. Yeast, man: Make sure your water is warm but not hot! Too hot and the yeast dies faster than my plants do.

2. Skull mushrooms: When cutting those mushrooms, use a small round cookie cutter or a knife to make them look like skulls. Just don’t get too intense or they’ll look more like blobs. 😂

3. Season!: Don’t skimp on the salt and pepper; it’s the difference between “meh” and “wow!”

4. Pesto overload: Don’t be shy with that pesto sauce—like, slather it on. You wanna taste that herby goodness in every bite.

How to Keep Them From Disappearing (Or, How to Store Them)

So, here’s the thing: if you manage to have leftovers (which, let’s be real, is a rare occurrence), let them cool completely and then wrap them up tight in plastic wrap, or pop them in an airtight container. They’ll stay good in the fridge for a few days, but honestly, they’re best fresh outta the oven. Just reheat them in the oven for 10 minutes to get that crispy goodness back.

If You Liked This, You’ll Probably Like These Too

You might also wanna try my spooky spider cupcakes or that ghoulish guacamole! Both are super easy and definitely a crowd-pleaser. 🎉

So, what do you think? Are you gonna give this a shot for your next Halloween bash or just for fun? I promise it’s worth it! Can’t wait to hear how your Bread of the Dead turns out! 🍞💀

Bread of the Dead

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Squid Ink Flatbread with Mushroom Skulls, Shallots, and Fresh Herbs is a unique and visually striking dish perfect for Halloween or any festive gathering. The flatbread, infused with squid ink, serves as a delightful canvas for savory mushroom skulls sautéed with shallots and aromatic herbs. Topped with creamy pesto and Green Pesto Gouda cheese, this meatless meal is both whimsical and flavorful, making it an ideal choice for those seeking an adventurous culinary experience.

Author: XXXXX
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: Serves 4 (4 flatbread pizzas) 1x
Category: Main Dish
Method: Baking
Cuisine: Carnival Food

Ingredients

Scale

2 cups bread flour
2 tsp garlic powder
1 tsp salt
1 tsp active dry yeast
1 Tbsp olive oil (plus more for greasing)
1/2 tsp squid ink
1 cup warm water (110°F)
4 oz button mushrooms
2 Tbsp butter
1/2 cup shallots, thinly sliced (or red onion)
4–5 cloves garlic, sliced thin
2 Tbsp cooking sherry
1 tsp fresh thyme leaves
Salt and pepper to taste
1 cup jarred pesto sauce
1 cup Green Pesto Gouda cheese
Mixed fresh herbs
1 cup balsamic vinegar
2 Tbsp honey

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Instructions

In a mixing bowl, combine bread flour, garlic powder, salt, and yeast. Add olive oil and squid ink.
Gradually mix in warm water until a dough forms. Knead for about 5 minutes until smooth. Let rise in a greased bowl for about 1 hour.
Meanwhile, prepare mushroom skulls by sautéing butter in a pan over medium heat. Add shallots and garlic; cook until soft.
Stir in sliced mushrooms, cooking sherry, thyme, salt, and pepper; cook until mushrooms are tender.
Preheat the oven to 450°F (230°C). Roll out the dough into flatbreads.
Spread pesto on each flatbread; top with mushroom mixture and Green Pesto Gouda cheese.
Bake for about 12–15 minutes until golden brown.
Drizzle balsamic vinegar mixed with honey over the baked flatbreads before serving.