Heart Shaped Beef Pepperoni Pizza (Printable)
Festive heart-shaped pizza with savory beef pepperoni, mozzarella cheese, and a crisp golden crust.
# What You’ll Need:
→ Dough
01 - 2 1/2 cups all-purpose flour
02 - 1 packet (7 g) instant dry yeast
03 - 1 tsp sugar
04 - 3/4 tsp salt
05 - 1 tbsp olive oil
06 - 1 cup warm water
→ Sauce
07 - 1 cup tomato passata or pizza sauce
08 - 1 clove garlic, minced
09 - 1/2 tsp dried oregano
10 - 1/4 tsp dried basil
11 - Salt and pepper, to taste
→ Toppings
12 - 2 cups shredded mozzarella cheese
13 - 4 oz beef pepperoni, sliced
14 - 1/4 cup grated Parmesan cheese
15 - 1 tbsp olive oil for brushing
16 - Fresh basil leaves for garnish
# How-To Steps:
01 - Preheat your oven to 475°F. If using a pizza stone, place it in the oven to heat.
02 - In a large bowl, combine flour, yeast, sugar, and salt. Add olive oil and warm water. Mix until a shaggy dough forms.
03 - Knead the dough on a floured surface for 5–7 minutes until smooth. Place in an oiled bowl, cover, and let rest for 10 minutes.
04 - Divide dough in half. Roll each half into a ball, then flatten and shape into a large heart (about 10–12 inches across) on a floured baking sheet or parchment.
05 - In a small bowl, combine tomato passata, garlic, oregano, basil, salt, and pepper. Spread sauce evenly over each heart-shaped dough.
06 - Sprinkle mozzarella over the sauce. Arrange beef pepperoni slices in a decorative pattern. Top with grated Parmesan.
07 - Brush the crust edges with olive oil.
08 - Bake for 12–15 minutes until the crust is golden and cheese is bubbly.
09 - Remove from oven. Garnish with fresh basil leaves if desired. Slice and serve hot.
# Expert Tips:
01 -
- The homemade dough comes together faster than delivery would arrive, with that satisfying chewy texture you just cannot buy
- Something about eating food shaped like a heart makes everything taste better, whether its Valentine's Day or Tuesday
02 -
- The dough will resist shaping at first, but let it rest for a few minutes and try again because gluten needs time to relax
- Do not overload with toppings or the middle will not cook through before the crust burns
03 -
- If your dough keeps snapping back while shaping, cover it and let it rest for another 5 minutes before trying again
- Place the baking sheet on the lowest oven rack for the crispiest bottom crust