Creepy Mini Pizzas

3 ¼ cups all-purpose flour, or more as needed

1 envelope Fleischmann s® Pizza Crust Yeast or RapidRise Yeast

1 ½ tablespoons sugar

1 ½ teaspoons salt

1 ⅓ cups very warm water (120 degrees to 130 degrees F)*

⅓ cup Mazola® Vegetable Plus! Oil

Green, red and yellow bell peppers

Mushrooms

Black olives

Pepperoni slices

Curly leaf parsley or other fresh herbs

1 pound shredded white and yellow cheeses such as mozzarella and cheddar

Preheat oven to 425 degrees F.

Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.

Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Divide dough into 8 portions; cover. (If using RapidRise Yeast, let dough rise at this point for 10 minutes.)

Pat each portion of dough with floured hands into an 8-inch circle on a greased baking sheet. Form a rim by pinching the edge of the dough. Add a second crust to the same baking sheet.

Bake for 6 to 7 minutes, dough will be just set and only lightly browned on the bottom. Remove crusts to a wire rack to cool. Continue with remaining pizza dough. (Works best to use several baking sheets.) May use crusts immediately or place in freezer bags and freeze for up to 1 month.

When ready to bake, preheat oven to 475 degrees F. Spread each crust with pizza sauce. Top with desired toppings to make Halloween designs! Repeat with remaining pizzas. Place on a baking sheet and bake for 6 to 8 minutes, until cheese is melted and lightly browned and bottom of crust is browned.