Put the flour (with the baking powder mixed in) into a bowl, and make a well in the centre. Pour in the oil and most of the water, and mix together to form a dough. The dough shouldn't be too sticky – so don’t add all the water at once, just little by little.

Knead the dough on a lightly floured surface, folding it over on itself and pressing down with the heel of your hand. Keep turning, folding and pressing until the dough is even, smooth and elastic in texture (at least 5-10 minutes).

Cut the dough in half with a sharp knife to create two even balls, then divide these to create four and a final time to create eight balls. Roll each ball out on a lightly floured work surface with a rolling pin into mini round pizza bases, around 5mm thick. You can roll them directly on to cut up sheets of baking paper if you like – to make the dough easier to transfer. 

Pre-heat your oven to 230°C / 210°C fan  / gas mark 8. Lightly grease and line two large baking trays. Start making the sauce - finely chop the onion and sauté with the oil in a frying pan over a low heat until soft. Crush the garlic and add to the pan for a couple more minutes. Add the tin of tomatoes, tomato puree and herbs and continue to sauté for another 10 minutes until the sauce thickens. You can use the sauce as is or blend smoother if preferred. Spread lots over your rolled out pizza bases.

Cut the mozzarella ball into 5mm slices across the ball. Gently press on the slice to make it as wide in diameter as possible, then use a ghost shaped cookie cutter to cut your shapes. If the slices aren’t big enough, you may need to cut the shape in two sections and place together on the pizza so they melt together. Depending on the size place one or two ghosts on each pizza base

Cut tiny pieces of black olive and place on the ghost shapes for eyes and cut the green olives in half and place a couple on each pizza, using rosemary leaves to create spider legs. Pop the pizzas in the oven for around 10 minutes until the cheese has melted and the base is golden.

Serve with other Halloween party treats, or with a fresh green salad. The pizza bases and tomato sauce can both be made up in bulk in advance and stored in the fridge for up to 4 days, or frozen in portions for up to 3 months. If freezing the dough, rub in a little olive oil and place in freezer bags. Defrost thoroughly before use, then this recipe can be whipped up in minutes. Allow the dough to come up to room temperature before rolling out. Other vegetables such as roasted peppers or carrot can be added to this sauce and blended in for some extra veggie goodness!