Graveyard Veggie Pizza

The internet is packed with creative food ideas for Halloween parties. Some are a frightful delight. And then there are others that are just downright creepy. This Halloween don’t scare your guests with ghoulish fare, treat them to a G-rated appetizer that’s approved for all ages.

Graveyard Veggie Pizza

This hearty Graveyard Veggie Pizza is chock full of colorful vegetables which lie on a bed of rich and tangy Ranch dip. The recipe also works well with reduced fat cream cheese and sour cream.

Happy Halloween from my haunted kitchen to yours.

Graveyard Veggie Pizza

12 servings

1 can Pillsbury Pizza Crust

8-ounce package cream cheese, softened, reserve 2 tablespoons for garnish

1/2 cup sour cream, plus 1 tablespoon for garnish

1 envelope Creamy Dill Ranch dip mix

1 cup shredded mozzarella cheese

1 cup shredded carrots

1 cup broccoli, chopped

1 cup cauliflower, chopped

1 jar pimientos, drained

4-ounce can black olives, drained

Crackers for garnish

Heat oven to 400 F.

Unroll pizza crust and spread on a greased baking sheet. Bake 11-12 minutes or until golden brown. Allow to cool completely.

In a bowl, combine cream cheese, 1/2 cup sour cream and Ranch mix.

In another bowl, combine carrots, broccoli, cauliflower, pimientos and black olives.

Spread Ranch mixture over cooled pizza crust. Sprinkle mozzarella cheese over Ranch mixture. Top with veggies.

For the tombstones, combine 2 tablespoons cream cheese and 1 tablespoon sour cream.

 Spoon mixture into a plastic bag. Cut a tiny hole in one corner of the bag. 

Pipe "RIP" onto crackers. Insert crackers into pizza. Refrigerate until serving.

 

Salted Caramel Apple Galette

I’ve made a few variations of galettes this year including a springtime cherry balsamic version and a summery tomato basil version. It’s only fitting that I created one for fall. In this Salted Caramel Apple Galette, layers of sweetly seasoned, sliced apples are arranged in a rosette pattern then drizzled with salted caramel sauce and topped with chopped walnuts. 

Salted Caramel Apple Galette

Galettes, or rustic pies, are so easy to assemble, especially when using a store-bought refrigerated crust. However, if you have the extra time, feel free to make your own. 

Don’t forget a whopping scoop of vanilla ice cream on top for the big finish. Recipe makes 6 servings. 

Salted Caramel Apple Galette    

1 refrigerated pie crust, room temperature

2-3 large apples, peeled and sliced into ¼ inch slices, about 4-5 cups
 
¼ cup packed dark brown sugar

1 ½ tablespoons all-purpose flour

2 teaspoons fresh lemon juice to prevent apples from browning

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 egg, lightly beaten

¼ cup chopped walnuts, optional

Vanilla ice cream

Heat oven to 375 F. On a parchment lined baking sheet, unroll pie crust. Set aside.

In a large bowl, combine apple slices with brown sugar, flour, lemon juice, cinnamon and nutmeg.

Over the pie crust, arrange apple slices in a circular pattern, leaving a 2-inch border of crust.

Fold the crust up and over the outer part of the filling, leaving the center of the pie open. 

Press gently to seal the edges. Drizzle 2-3 tablespoons of salted caramel sauce over the filling, not the crust.

Brush the crust edges with egg. Sprinkle walnuts over the pie and crust, if desired.

Bake 35-38 minutes until the filling is bubbly and the crust is golden brown. Tip: after baking 15 minutes, cover the edges of the crust with strips of aluminum foil to prevent over browning.

Allow pie to cool on the baking sheet for 10 minutes before slicing. Drizzle with more salted caramel sauce and finish with a scoop of vanilla ice cream.