Ghost express pizza with Mimolette Isigny Sainte-Mère

Preparation

1.  

   Preheat the oven to 425°F (220°C) on the convection setting.

   Roll out the pizza dough on a baking sheet lined with parchment paper.

   Spread the PDO Isigny cream over the entire surface, leaving a 1-2 cm border.

   Season with salt and pepper and add a pinch of garlic powder.

   Add the grated mozzarella for a stringier base.

   Cut ghost shapes out of the slices of Mimolette d’Isigny Sainte-Mère using a cookie cutter.

   Create eyes and mouths with small pieces of black olives.

   Arrange the ghosts on the pizza.

   Sprinkle a few olive slices on top for contrast.

   Bake for 12 to 15 minutes, until the dough is golden brown and the cream is slightly browned.

   Remove from the oven and add the fresh basil leaves.