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Heart-Shaped Pizza Margherita Recipe
Ben Carraoli

Heart-Shaped Pizza Margherita Recipe

I have to admit, making this heart-shaped pizza Margherita was one of the most fun cooking experiences I’ve had. There’s something about shaping the dough into a heart that instantly adds a touch of love to the kitchen. As I layered fresh tomatoes, mozzarella, and fragrant herbs, the aroma made me so excited to taste it.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 250 g all-purpose flour – gives a soft yet chewy crust; I always sift it first for fluffiness.
  • 150 ml warm water – helps activate the yeast evenly.
  • 5 g instant yeast – makes the dough rise beautifully.
  • 1 tsp sugar – feeds the yeast and enhances the crust’s color.
  • 1 tsp salt – balances flavors in the dough.
  • 2 tbsp olive oil – adds richness and a crisp edge.
  • 100 g fresh mozzarella – grate or tear it fresh for the best creamy melt.
  • 2 medium ripe tomatoes – finely chopped or sliced for a juicy topping.
  • 1 clove garlic – minced for subtle aromatic flavor.
  • Fresh parsley or basil – for garnish and freshness.
  • Pinch of black pepper – optional adds a little kick.

Method
 

  1. I started by mixing the flour, yeast, sugar, and salt in a bowl. Adding warm water and olive oil gradually, I kneaded until the dough was smooth and elastic. Letting it rest for 30 minutes made it soft and ready to shape.
  2. After the dough rested, I rolled it into a rough heart shape using a rolling pin. I gently pinched the top to form the dip and rounded the sides for the classic heart look. Using a little flour prevents sticking and keeps the edges neat.
  3. I spread finely chopped tomatoes over the dough evenly, then layered fresh mozzarella on top. Minced garlic and a sprinkle of black pepper enhanced the flavor. I made sure not to overload it so the crust baked evenly.
  4. The oven was preheated to 220°C (430°F). I placed the pizza on a baking tray and baked for 12-15 minutes until the cheese melted and the crust turned golden. The aroma alone made me impatient to try it.
  5. Once out of the oven, I sprinkled fresh parsley or basil over the pizza. This added a vibrant green color and fresh aroma. Let it cool for 2 minutes before slicing to keep the shape intact.

Notes

  • I always let the dough rest long enough; rushed dough is tough.
  • Using fresh mozzarella instead of pre-shredded cheese makes it creamier.
  • I brush the edges with a little olive oil before baking for a golden finish.
  • Preheating the oven ensures the crust cooks evenly.