Heart Shaped Pepperoni Pizza (Printable)

Tender crust with tomato sauce, mozzarella, and beef pepperoni shaped into a festive heart.

# What You’ll Need:

→ Dough

01 - 1 ½ cups all-purpose flour
02 - ½ cup warm water (110°F)
03 - 1 tsp active dry yeast
04 - 1 tsp sugar
05 - ½ tsp salt
06 - 1 tbsp olive oil

→ Sauce

07 - ⅓ cup pizza or marinara sauce

→ Cheese

08 - 1 ½ cups shredded mozzarella cheese
09 - 2 tbsp freshly grated Parmesan cheese

→ Toppings

10 - 18–20 slices beef pepperoni
11 - 1 tsp dried Italian herbs
12 - Fresh basil leaves for garnish

# How to Prepare:

01 - Combine warm water, sugar, and yeast in a small bowl. Stir gently and let stand for 5 minutes until mixture becomes foamy.
02 - Whisk flour and salt together in a large bowl. Pour in the activated yeast mixture and olive oil. Stir until dough begins to form.
03 - Turn dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
04 - Shape dough into a ball and place in a lightly oiled bowl. Cover and let rise in a warm area for 30 minutes until doubled in size.
05 - Preheat oven to 475°F. Place a pizza stone or baking sheet inside to heat thoroughly.
06 - Punch down risen dough and roll out on parchment paper into a heart shape approximately ⅓ inch thick.
07 - Spread pizza sauce evenly over dough, leaving a ½-inch border around edges.
08 - Distribute mozzarella and Parmesan cheese over the sauce layer.
09 - Place beef pepperoni slices in an attractive pattern following the heart shape.
10 - Sprinkle with Italian herbs. Carefully transfer pizza on parchment to hot stone or baking sheet.
11 - Bake for 12–15 minutes until crust turns golden brown and cheese bubbles vigorously.
12 - Remove from oven, garnish with fresh basil if desired, slice and serve immediately.

# Expert Advice:

01 -
  • The homemade dough comes together in minutes and bakes up tender and chewy every time
  • Beef pepperoni brings a deeper, richer flavor than the usual pork variety
  • That heart shape makes even a Tuesday night feel like a celebration
02 -
  • Letting the dough rest for even 10 minutes after rolling makes it much easier to shape without springing back
  • That hot pizza stone or baking sheet is what gives you the crispy bottom crust every restaurant pizza has
  • Beef pepperoni releases less grease than pork, so you likely will not need to blot the top before serving
03 -
  • If the dough keeps springing back while you are shaping it, walk away for 5 minutes and let the gluten relax
  • Use a pastry brush to lightly coat the outer edge with olive oil before baking for an even more golden, flavorful crust

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