Let Me Tell You About My Heart-Shaped Pizza Adventures
Okay. So picture this: it’s Valentine’s Day a couple years back (well, not exactly on the day, more like the Saturday after because I’d totally forgotten…), and I’m scrambling to do something special, but also don’t fancy remortgaging the house for dinner out. Lightbulb moment! Why not just make pizzas, but y’know, shaped like hearts? That’s how this recipe started—equal parts love, panic, and a probably unnecessary amount of mozzarella.
And now? It’s a bit of a running joke. If someone’s had a rough week, or it’s a birthday, out comes the heart pizza. (I’ve even done them after my kids aced their spelling tests—unashamed bribery, honestly, but it works.)
Why You’ll Actually Want to Make This
I knock these out on nights when everyone’s had it up to here. My daughter will eat literally anything shaped like a heart, which is both hilarious and a blessing. My partner, though, once thought the hearts looked more like potato chips (rude, but also he’s not totally wrong when I get lazy). Oh, and the killer reason: You can pile on whatever toppings you want. Spinach avalanche and pineapple, if you’re that way inclined. So forgiving.
I’ll admit—assembling the dough used to make me want to throw the rolling pin out the window, especially when it stuck everywhere. But with a bit of flour flung onto the counter (and sometimes the cat), I got there, kinda. And the best part? There’s zero pressure for perfection. If your heart looks like an amoeba, just call it “rustic.”
What You’ll Need (But Don’t Sweat the Details)
- 2 cups (about 250g) all-purpose flour (sometimes I use bread flour if I have it; honestly, regular does the trick)
- 3/4 cup warm water (by warm, I mean not boiling—think bathwater for a baby)
- 1 packet (7g) instant yeast (I swear by Red Star, but anything on sale works fine)
- 1 tsp sugar (my gran used to insist on honey, but I think sugar’s easier)
- 1 tsp salt
- 1 tbsp olive oil (I’ve forgotten this step before and it was perfectly edible)
- 150g pizza sauce (sometimes I use leftover tomato soup when I’m in a pinch—surprisingly tasty!)
- 200g shredded mozzarella (or a fistful, honestly; cheddar or smoked cheese is fun too)
- Your fave toppings: pepperoni, veggies, pineapple—whatever you’re into
- Semolina or extra flour for dusting
How I Fumble My Way Through Making These
- Dough Drama: Mix flour, yeast, sugar, and salt in a big bowl. Add warm water and olive oil. Stir until it gets shaggy. Use your hands once it’s not sticking like glue—this is where I get dough under my nails, every time. Knead for 5-ish minutes, or until it’s springy. (Or, actually, sometimes I give up at 3 minutes. No disasters yet.) Chuck a bit of oil in the bowl, plop the dough in, cover it with a tea towel. Let it rise somewhere warm for 60-90 mins. It should be bigger, but if it isn’t, no worries—it’s pizza, not rocket science.
- Shape o’ My Heart: Preheat the oven to 475°F (245°C). Get your baking tray ready with parchment or dust with flour (semolina if you want to get fancy). Punch the dough down (very satisfying), divide in two or three if you want mini hearts. Flatten out with your hands. Mold into a heart shape—don’t overthink it. A gentle pinch at the bottom, squish the top in with your knuckles. Sometimes I use a butter knife to make the top “divot.” Doesn’t need to be perfect.
- Top ‘Em Up: Slather a couple spoonfuls of sauce over each heart. Sprinkle with cheese (this is where I sneak a taste—I dare you not to). Add toppings like you’re Monet with pepperoni circles. Or, pile on the veg if you’re feeling saintly.
- Bake & Wait (Impatiently): Slide into the oven. 10-12 minutes for minis, 14-16 if big. Edges should be golden and the cheese bubbling. If it looks a bit wonky, that’s perfect.
- Let ‘em cool a sec, then devour.
Notes Form the Trenches
- If your dough’s too sticky, add a smidge more flour. Too dry? A splash of water should sort it.
- I used to obsess over perfectly round hearts—now, abstract is my jam. Tastes the same!
- Leaving the dough to rest longer makes it easier to work with, but sometimes I skip to the fun bit and nobody’s complained yet.
- Once, I went wild and used store-bought naan as the base. Actually, come to think of it, it’s genius for when you’re in a rush—just cut the naan into heart shapes (well, kinda).
Experiments and Epic Pizza Failures
- Tried pesto as a “sauce” once—turned out a bit oily, but still tasty.
- Greek yogurt in the dough? It made it a bit tangy, actually not half bad.
- Pepperoni in heart shapes on top? Cute but fiddly—maybe just scatter them like confetti.
- Tried a cauliflower crust. It, um, did not hold together (maybe if you’re feeling brave, look up a foolproof recipe like this one).
Do You Really Need Fancy Equipment?
If you have a pizza stone, awesome, chuck it in the oven while it preheats (supposedly gets the base crispier—I’m convinced). No stone? No problem. I use a regular old tray lined with parchment half the time. Rolling pin is great; wine bottle works in a pinch (I once used a tall mug… not recommended).
If you wanna see how the pros prep their stones (ha), check out this guide on Serious Eats.
Storage, For What That’s Worth
Store leftovers (if you have ‘em, which rarely happens in my house) in the fridge, tightly wrapped, for a day or two. This pizza actually tastes better cold, in my not-very-humble opinion, especially at 11pm. Reheat in the oven at a medium heat for about 6 minutes to crisp it up. But don’t bother with the microwave; base gets all chewy, which is just… meh.
Serving – Here’s How We Roll
Personally, I set out slices and let everyone squabble over their favorite heart point. Paired with a big salad (or just garlic bread when I can’t be bothered). Sometimes we cut extra-little “baby hearts” for snacks, too. I’m a fan of serving with fizzy water with lemon, but on a Friday, a cheeky beer isn’t out of the question.
Things I Wish I Knew Sooner (AKA: Don’t Do What I Did)
- Don’t rush the rise. I tried once, and the base turned into a frisbee. Actually, let it sit in a sunny spot and forget about it for a while.
- Don’t over-sauce (I know, it’s tempting!) or you’ll get soggy middles—unless you, weirdly, like that.
- Preheat your oven fully, or the bottom might be pale as the moon in December. Trust me, I learned this one the hard way.
- Using too much flour can toughen the dough; I used to go overboard ‘cause I hated sticky fingers. But sticky is kinda necessary.
FAQ: Real Questions Form Real People (and Me)
- Can I use store-bought dough? Absolutely, mate. It’s quick, and when you’re chasing your own tail, I say go for it.
- How do I get the heart shape right? Don’t sweat it. Just pinch the top, maybe use a knife to make the dip, squish the sides in—if it looks wonky, just call it “character.” Or ask a little helper to shape it (my son once made a heart that looked like Australia. Still ate it.)
- What toppings are best? I think whatever you’ve got. Roasted peppers, mushrooms, even a few olives (which oddly terrifies my kids). Once did leftover chicken and barbecue sauce—bit odd but nobody left any.
- Can I freeze them? Yeah. I freeze half-baked bases for quick dinners. Just add toppings and finish baking later. But honestly, the full pizza rarely makes it that far in our house.
- Can I double up for a crowd? Sure can—just double everything and have a production-line vibe. Or, make loads of mini hearts. Gets chaotic fast, but total fun.
- Is there a gluten-free version? Haven’t nailed one myself, but worth a look at resources like Minimalist Baker who actually seem to pull it off!
Honestly, if you try this, I’d genuinely love to know what you think—or if you find a weird topping that’s actually a stroke of genius. Happy pizza-ing, friend!
Ingredients
- 1 lb pizza dough (homemade or store-bought)
- 1 cup pizza sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup pepperoni slices
- 1/2 cup sliced bell peppers
- 1/4 cup sliced black olives
- 1 tablespoon olive oil
- 1 teaspoon dried Italian herbs
Instructions
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1Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
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2On a lightly floured surface, roll out the pizza dough to about 1/4-inch thickness. Use a knife or a heart-shaped cookie cutter to cut out heart shapes.
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3Place the heart-shaped dough pieces on the prepared baking sheet. Brush each piece with olive oil.
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4Spread a thin layer of pizza sauce over each dough heart, leaving a small border around the edges.
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5Top with shredded mozzarella cheese, pepperoni slices, bell peppers, olives, and a sprinkle of Italian herbs.
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6Bake for 12-15 minutes or until the crust is golden and the cheese is bubbly. Remove from oven, let cool slightly, and serve warm.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
370cal
Protein:
17 gg
Fat:
14 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
41 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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