Round pizza is SO last year. Kidding. I still love round pizza, but sometimes it’s fun to change it up. Heart-shaped pizza takes your pizza dough—and your pepperoni—and shapes them into hearts!
Obviously, this pizza would be super fun to make for Valentine’s Day, but it’s fun for any pizza night.
How to Shape a Heart-shaped Pizza
The good news about this pizza is you can use almost any pizza dough to make it. I prefer a no-knead pizza dough, which I usually make the night before I’m planning to have pizza.
There are two basic ways to shape your pizza dough into a heart. First, be sure your dough is at room temperature. If it’s cold, it will be very hard to shape.
- Stretch method. You can use your hands to work around the dough and slowly stretch it into a heart. This will be not 100% perfect in shape, but you won’t waste dough. You’ll probably end up with slightly thicker crust around the point and top of the heart since the dough will have a tendency to bunch up there as you shape it.
- Cut method. This is my preferred method even though you lose a little dough in the process. Roll the dough out into a perfect circle and then use a dough scraper or pizza cutter to cut the indent out of the top of the heart and then stretch and cut the bottom of the heart for the point. Easy and looks really good!
Cutting the Pepperoni Hearts
While you absolutely don’t have to cut your pepperoni into heart shapes, it’s a nice touch and has an added bonus of giving you extra pepperoni pieces!
To make a heart-shaped pepperoni, fold the pepperoni in half and then use a paring knife or kitchen scissors to cut an angle off the top piece. Then trim around the edge to form the point of the heart. It’s really easy once you get the hang of it.
Save all of your pepperoni trimmings to put under your cheese for maximum pepperoni flavor!
Homemade Pizza Sauce
I’ve included a recipe for an herb pizza sauce which has a lot of dried herbs in it. It’s easy to stir together and really good. If you want more of an onion/garlic style pizza sauce, use the sauce I made for these easy pepperoni pizzas.
Tips and Tricks for Awesome Pepperoni Pizza
It’s hard to go wrong with pizza if you are making your dough and sauce and using good ingredients. Here are a few tips I use to maximize pizza deliciousness.
- Use a pizza stone. If you don’t have one, they are a few bucks and really hold the heat of your oven and make for a better crust. Worth the investment! (Be sure to open and window and turn on a fan as they can create some smoke as they cook).
- Maximize the pepperoni. When making pepperoni pizza, dice up some extra pepperoni and add it to the sauce under the cheese.
- Have some restraint with toppings. Don’t pile on so much cheese and pepperoni that you can’t see the sauce or crust.
- Make enough for leftovers. Leftover pizza is the best!
Sick of Pepperoni? Try These Variations!
- BBQ Chicken: Store-bought or homemade BBQ sauce with smoked gouda, shredded chicken, red onion, and cilantro
- Hawaiian Pizza: Diced ham with diced pineapple (if you are using canned pineapple, be sure to dry it well before adding it to the pizza)
- Sausage and Peppers: Crumbled Italian sausage and thinly sliced red and green peppers is one of my favorite pizza combinations!
The Best Way to Reheat Pizza
If you have leftover pizza, the best way to reheat it perfectly is to heat it with a drizzle of oil in a large skillet over medium-low heat. Cover the pizza so the cheese melts and the skillet will get that crust super crispy and delicious.
Pep It Up With More Pepperoni
Heart-Shaped Pepperoni Pizza
If you use our no-knead pizza dough or regular homemade pizza dough recipe, you’ll have 2 (1-pound) balls, twice as much dough as you need for the recipe. If you like, you can freeze half of the dough for future pizza nights.
For the herb pizza sauce
1 (15-ounce) can tomato sauce
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes
For the pizza
1 pound fully risen pizza dough
Flour, for dusting the counter
10-12 large-diameter (about 1 1/2 inches) pepperoni slices
12 ounces low-moisture mozzarella, shredded (about 3 cups)
Fresh basil leaves, for garnish
Preheat the oven to 500˚F:
If you’re using a pizza stone, preheat it in the oven so it gets nice and hot.
Make the herb pizza sauce:
In a medium bowl, stir together all of the herb pizza sauce ingredients until they’re combined. Set aside.
You’ll have leftover sauce if you made yours from scratch, but it freezes well.
Shape the pepperoni:
Fold each pepperoni in half, then use a paring knife or kitchen scissors to cut an angle off near the top of the fold. Then trim around the edge to form the point of the heart. Save all of your pepperoni trimmings—you’ll use them!
Shape the pizza dough:
Roll out the pizza dough into a large circle, at least 12 inches in diameter, on a lightly floured surface. You have two options for shaping into a heart:
Option 1: Use a dough scraper, kitchen scissors, or pizza cutter to carve a heart out of the dough. This results in a cleaner looking heart, but you lose some dough.
Option 2: Use your hands to shape the dough into a rough heart. You’ll keep more dough and have a thicker crust, but it’s hard to get a really well-defined heart this way.
Top the pizza:
Slide the shaped dough onto a pizza peel that’s dusted with flour. Spread 1/2 cup of the herb pizza sauce over the surface of the dough and top it with the reserved pepperoni trimmings. Sprinkle on a layer of shredded cheese, and the heart-shaped pepperoni slices.
If you don’t have a pizza peel, you can assemble and bake the pizza on a large baking sheet greased with oil.
Bake and serve:
Slide the pizza onto the pizza stone using a pizza peel and bake the pizza on the pizza stone for 10-12 minutes until golden brown around the edges and melted in the center (a pizza baked on a baking sheet will take longer, about 14-15 minutes).
Garnish with fresh basil leaves. Let the pizza cool briefly, slice it, and serve.
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|Nutrition Facts (per serving)|
|Servings: 2 to 3|
|Amount per serving|
|% Daily Value*|
|Total Fat 39g||50%|
|Saturated Fat 16g||82%|
|Total Carbohydrate 115g||42%|
|Dietary Fiber 6g||20%|
|Total Sugars 9g|
|Vitamin C 6mg||30%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|