1. In a large bowl combine sourdough starter, warm water, and olive oil

2. Stir in flour and salt until a sticky dough forms

3. Cover and rest for 2 hours, performing stretch-and-folds every 30 minutes

4. After first rise, transfer to a well-oiled 9×13-inch pan and press out with oiled fingers, dimpling the surface

5. Let dough rest covered for 45–60 minutes while preheating oven to 425°F (220°C)

6. Spread marinara on one half of the dough and arrange ghost-shaped mozzarella pieces, pressing slightly

7. Add olive eyes and a light sauce outline around ghosts

8. Spread pesto or spinach puree on the other half of the dough for Frankenstein’s face

9. Arrange olive strips for hair and bolts, add mozzarella eyes and red pepper sliver mouth

10. Bake for 20–25 minutes until edges are golden and center is crisp yet soft

11. Remove from oven, drizzle with olive oil, let rest 5 minutes before slicing