Cemetery Pizza

Preparation

For the mushroom skulls, trim the stalk down to about half an inch with a paring knife.

Using something dull but pointy, like a toothpick or pair of tweezers, cut vertical lines on the stalk all the way around. These will be the teeth.

Cut each mushroom in half and lay each halve cut side down. Cut two small slits into each for the nose.

To make the eye sockets, poke two holes with a straw equally spaced above the nose. Twisting as you pull out should help to leave a hollow socket.

Heat butter over medium heat in a large pan. Add the mushroom skulls and salt and cook gently, stirring often, until mushrooms have lightly browned and shrank noticeably. About 3 to 5 minutes.

Drain on a paper towel and set aside to cool.

Wipe out the pan and set back over medium heat. Add the Italian sausage and break up into fine crumbles with a wooden spoon.

Allow to cook, adding a touch of oil, if necessary, until the sausage is cooked and has begun to crisp.

Turn off the heat and set aside.

Add grated parmesan and parsley to a food processor and pulse until the parsley is very finely chopped and incorporated into the cheese. Set aside.

Line a sheet tray with parchment paper and lightly dust with flour.

Pop open the tube of pizza dough and stretch out into an even rectangle onto the sheet tray.

Before assembling your pizza, prebake the crust with no topping in a 400 degree oven for 10 minutes or until lightly golden brown. Drizzle the crust with olive oil and sprinkle over an even layer of mozzarella.

Next, dust the pizza with your parsley-parmesan “grass”, and create several piles of “dirt” with the cooked Italian sausage. Arrange your mushroom skulls face side up and add the black olives in between the mushrooms. Put back in the oven for 6 to 8 more minutes or until the crust is fully baked and the cheese is bubbling and lightly browned.

Drizzle with balsamic glaze and arrange the potato chips as tombstones around the pizza graveyard.

Cut into even slices and enjoy.