Heart Shaped Beef Pepperoni Pizza (Printable Version)

A cheesy heart-shaped pizza with savory beef pepperoni and melted mozzarella for a festive touch.

# Ingredient List:

→ 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 Make:

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
  • Beef pepperoni gets beautifully crisp and savory in the high heat
  • That heart shape makes an ordinary Tuesday dinner feel like a celebration
02 -
  • Dough shaped into hearts tends to bake unevenly, so rotate the pan halfway through cooking
  • The heart points bake faster than the rounded tops, so check them at the 10 minute mark
03 -
  • Sprinkle a little cornmeal on your baking sheet to prevent sticking and add crunch
  • Let the baked pizza rest for 2 full minutes before slicing, otherwise the cheese runs everywhere

Go Back