Spray inside of skull pan with non-stick baking spray. Roll out pizza dough until very thin. Cut dough into sections, slightly bigger than the skull cavity, to allow enough dough to seal on the back of the skull. Lay dough loosely over cavity, so it dips into the well. Gently push dough to sides of the skull mold. Be careful to not pull dough too thin or a hole might form. If you do create a hole, either pinch the dough back together or add a little piece of dough to cover the hole.

Spread about 1 tablespoon pizza sauce inside the dough. Sprinkle about 2 tablespoons cheese, plus a tablespoon or two of the fillings inside of dough, just enough to almost fill the skull cavity. Keep in mind if you have bigger or smaller skulls, you’ll want to size the fillings accordingly. Almost fill the skull cavity – remember, the pizza dough will puff up a bit, and you still have to seal the back with the dough.

Make sure you have enough dough to fold over and seal your pizza. Cut off any extra dough and fold the dough over the back of the skull so it is completely sealed. Gently press down on dough into the mold so it takes the shape of the face.

Whisk egg to create an egg wash. Using a pastry brush, brush the egg wash on the back of the skull to seal the dough on the back of the skull. Repeat these steps with remaining ingredients until all skulls are filled. Cover pan and refrigerate 15-30 minutes to seal pizzas.

Preheat oven to 375° F. Place the skull pan(s) on a baking sheet to catch anything that might drip over the sides. Bake the pizza skulls for 20-30 minutes or until the dough looks slightly crisp and light brown on top (be careful to not over bake). Let cool 10-15 minutes and invert onto a cooling rack. Be careful, these are very hot in the middle so be sure to cool on cooling rack until desired temperature is reached before serving.