We have always been huge fans of R.L. Stine’s Goosebumps series, both the movies and the books. Actually, we own more of both than I’m comfortable admitting. The Brisons love a good scare, and when it comes with stories as spooky as Stine’s we’re all in.
Because it’s Halloween Month (and my very favorite month of the year) I couldn’t resist suggesting Goosebumps for your family movie night.
There’s only one problem. They never eat in this film. It is seriously nonstop action from start to finish and ain’t nobody got time to eat when Stine’s monsters come to town.
It’s okay, we’re going to do something super fun instead taking the food from the movie.
If you haven’t seen Goosebumps yet, it’s kind of the perfect ‘scary’ film for little people. It’s action-packed, spooky, and has a few jump-worthy scenes, but it’s Stine, so it’s all kidded down and unlikely to cause nightmares. (Although, I totally could have done without the clown. Fortunately, his role is super minor. And yes, I plan to see IT eventually. What do you think made me scared of clowns in the first place?!)
Jack Black plays R.L. Stine in the film. Dylan Minnette is Zach Cooper, the new boy in town who moves in next door to Stine. When Zach meets Stine’s daughter, Hannah, he quickly ends up more involved in their lives than expected. While investigating a scream he heard coming from their house, he accidentally opens one of Stine’s books. And all hell breaks loose. In the form of every monster Stine ever wrote about, led by Slappy the Wonder-Dummy. Ventriloquist’s dummy, that is. See, Slappy is tired of being locked up in a book. So he releases all the monsters from all the books in an attempt to kill Stein. Mayhem ensues.
And since it’s October and this is such a fun film, we’re rocking pizza and an autumn dessert.
Cast-Iron Skillet Pizza
This recipe will make 2 cast-iron skillet pizzas. Halve the crust ingredients if you only need one. Also, do the toppings as instructed. And I’m sorry it’s a long process to make the crust, but it’s well worth it. I promise it creates the best. pizza. ever.
What you need:
For the crust:
- 1 1/2 cups warm water (105f to 115f)
- 3 Tbsp canola oil
- 1 Tbsp sugar
- 1 tsp salt
- 2 1/4 oz. packages active dry yeast (4 1/2 tsp)
- 4 1/2 cups all-purpose flour
- 1 13-14 oz jar pizza sauce
- 3 8 oz packages shredded mozzarella cheese (yeah, you have to rock the cheese on these. It’s the law.)
- Any of the following, but we use them all:
- Sausage, cooked and crumbled
- Bacon, cooked and crumbled
- Green Peppers
- Black Olives
- Red Onions
- Banana Peppers
- Anything else you like on your pizza!
What you do:
For the Crust:
- Grease skillets well, bottom and sides
- Combine water, oil, sugar, and salt in mixer bowl
- Sprinkle yeast over mixture, stirring until dissolved
- Using a dough hook, add flour 1 cup at a time, mixing well after each addition
- Turn dough out on lightly floured surface and knead about 5 minutes ( or set your mixture to kneading speed and let it do the work)
- Shape into a ball and place into a greased bowl, turning so dough is greased on all sides
- Cover and let rise in a warm place, free from drafts, 1 hour (or until doubled in bulk)
- Punch dough down and divide in half
- Lightly grease hands and pat dough evenly into skillets, bringing the edges up as far as you can on the sides
- Cover and let rise another hour
- Meanwhile, preheat oven to 450F
- After dough has risen, bake for 5 minutes
- Remove from oven and add toppings (leave the oven on)
For the toppings:
Spread 2 Tbsp pizza sauce over crust
- Add 1/2 meat toppings if using them (if not, add 1/3 veggie toppings)
- Sprinkle shredded mozzarella over meat to cover
- Spread 2 Tbsp pizza sauce over mozzarella
- Add 1/2 veggie toppings (or 1/3 of veggie toppings if not using meat)
- Sprinkle shredded mozzarella over veggies to cover
- Continue process until all meat and/or veggies are used, ending with remaining mozzarella
- Return to oven and bake 10-15 minutes until cheese is melted and crust is golden brown
I ain’t lyin’, this is hands-down the best pizza I’ve ever eaten in my life. I’ve eaten a lot of pizza, both homemade and in restaurants in many cities, and nothing. Nothing. compares to this.
If you can’t get your hands on persimmons, you can substitute pumpkin puree. It has a similar flavor. But get persimmons if you can. Because yum.
What you need:
- 1 cup (2 sticks) butter, softened
- 3 Tbsp persimmon puree
- 1 1/2 cups powdered sugar, divided
- 1 Tbsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
What you do:
- Cream the butter and persimmon puree in a large mixing bowl
- Add vanilla and 1/2 cup powdered sugar
- Mix until fluffy
- In a medium bowl, stir flour, cinnamon, and spice until well blended
- Add flour mixture to butter mixture
- Mix until well-combined
- Refrigerate dough for 30 minutes until firm enough to handle
- Meanwhile, preheat oven to 350F and grease cookie sheets
- Remove dough from fridge. With your hands, roll into 1 inch balls
- Place on cookie sheets
- Bake 20 minutes or until cookies appear firm and bottoms have a golden color
- While they’re baking, pour remaining powdered sugar into a small bowl and set out your cooling racks
- Remove cookies from oven and let cool slightly (about a minute or so)
- While cookies are still warm, roll each one in the powdered sugar and place on cooling rack
- By the time you’ve finished, the cookies will have cooled almost completely and are ready to be rolled again
- As I rolled each cookie in the powdered sugar for the second time, I placed it directly into the cookie jar
I actually made the cookies during the rising times for the pizza, so it didn’t take nearly as long to prepare this meal as it might have. I just kinda went back and forth between one and the other. You get me.
My friends, this dinner and meal are a perfect way to celebrate the spooky that is October. Plus, your kids will love it. Just be warned–they will never want carry-out pizza again.