Heart Shaped Beef Pepperoni Pizza

My youngest daughter asked if I could make pizza that looked like love for Valentine's Day, and honestly, I was nervous. The dough kept wanting to snap back into a circle, and I almost gave up and made regular rounds instead. Something about working with your hands to shape food into a heart feels different somehow, more intentional and thoughtful than following perfect measurements.

Last Valentine's Day, I made three of these hearts for a small dinner party with friends. One person actually gasped when I set it on the table, which felt ridiculous but also incredibly sweet. We ate it standing around the kitchen counter, and someone said the heart shape made the pepperoni taste better, which is obviously not true but absolutely is.

Ingredients

• 250 g (2 cups) all-purpose flour: Bread flour gives you that professional crunch, but regular flour works beautifully if that is what you have
• 1 tsp instant dry yeast: No need to proof it first, just mix it right in with the dry ingredients
• 1/2 tsp sugar: Helps the yeast work faster and gives the crust a subtle golden color
• 1/2 tsp salt: Do not skip this, it is what makes the crust taste like something instead of just baked cardboard
• 150 ml (2/3 cup) lukewarm water: Think bathwater temperature, too hot kills the yeast and too cold makes it sluggish
• 1 tbsp olive oil: Makes the dough more pliable and easier to shape into that heart
• 120 ml (1/2 cup) tomato passata or pizza sauce: Passata gives you that smooth restaurant texture, but jarred sauce works in a pinch
• 1/2 tsp dried oregano and 1/4 tsp garlic powder: Sprinkle these right into the sauce for depth without any chopping
• 150 g (5 oz) mozzarella cheese, shredded: Fresh mozzarella is too wet for home ovens, go with low moisture shredded cheese
• 80 g (3 oz) beef pepperoni slices: The beef variety has a nicer chew than pork and curls up beautifully in the heat
• 1 small handful fresh basil leaves: Tear them gently instead of cutting to avoid bruising the delicate leaves
• 1 tbsp olive oil for brushing: This is what gives you that gorgeous golden shine on the crust edges

Instructions

Prepare the dough:

Mix flour, yeast, sugar, and salt in a large bowl, then add water and olive oil. Knead for 5 to 7 minutes until the dough feels smooth and slightly elastic, like a stress ball that is been used a few times. Cover and let it rise somewhere warm for about an hour, or until it has doubled in size.

Shape your heart:

Preheat your oven to 230°C (450°F) and line a baking sheet with parchment paper. Punch down the risen dough and roll it on a floured surface into a heart shape about 1/4 inch thick, using your hands to gently coax the curves instead of forcing them.

Assemble the layers:

Spread the sauce evenly while leaving a small border for the crust, then sprinkle with oregano and garlic powder. Layer the mozzarella first so it melts into a base, then arrange the pepperoni in whatever pattern feels right to you.

Bake to golden perfection:

Brush the exposed crust edges with olive oil for that professional finish, then bake for 13 to 15 minutes. You are looking for deep golden spots on the cheese and a bottom that sounds hollow when tapped.

Finish with fresh basil:

Scatter the basil immediately after removing from the pizza so the heat wilts it slightly. Let it rest for 2 to 3 minutes before slicing, which helps the cheese set so toppings do not slide off when you cut.

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My friend Sarah who claims she cannot cook anything made this for her anniversary and sent me a photo at midnight. The crust was slightly burnt on one edge and the heart was definitely lopsided, but she said it was the best dinner they had had in months.

Making It Your Own

Red onions scattered under the cheese add sweetness that cuts through the salty pepperoni, and bell peppers give you this satisfying crunch. Sometimes I swap in turkey pepperoni just to see if anyone notices, and honestly, they rarely do.

What To Serve Alongside

A simple green salad with bright vinaigrette balances all that cheese and bread perfectly. Chianti or any light red wine works, but ice cold sparkling Italian soda feels more special somehow.

Timing Everything Right

The dough needs that full hour to rise, so factor that into your plans. Have everything prepped and ready to go before you even start shaping.

• Warm your serving plates in the oven for a minute so the pizza stays hot longer
• Set out the wine or drinks before you start assembling so you are not scrambling
• Keep that basil close to the oven so you remember to add it while the pizza is still piping hot

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Something about shaping food with your own hands makes it taste better, like you are putting a little piece of yourself into the meal.

Recipe Questions

→ How do I shape the pizza into a heart?

Roll the dough into a thick oval, then pinch the top center to form two lobes and taper the bottom to a point to create a heart shape.

→ Can I substitute beef pepperoni with other toppings?

Yes, turkey or plant-based pepperoni can be used for a different flavor and dietary preference.

→ What is the best way to achieve a crisp crust?

Preheat the oven to 230°C (450°F) and use a baking sheet lined with parchment paper. Brushing the crust with olive oil before baking helps achieve golden crispness.

→ How long should the dough rise?

Let the dough rise in a warm spot for about 1 hour or until it doubles in size to ensure a light texture.

→ When should fresh basil be added?

Scatter fresh basil onto the hot pizza immediately after baking to preserve its aromatic freshness without wilting.