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Valentine’s Day Heart Pepperoni Pizza Recipe
Ben Carraoli

Valentine’s Day Heart Pepperoni Pizza Recipe

I recently made this Valentine’s Day Heart Pepperoni Pizza, and I have to say, it was so much fun! The heart-shaped design instantly added a festive touch, and the fresh, melty cheese with savory pepperoni made every bite irresistible. I loved how easy it was to customize with extra toppings, too.
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Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • Pizza dough – 1 ball store-bought or homemade, soft dough works best for shaping
  • Tomato sauce – ½ cup use a rich, flavorful sauce for best results
  • Mozzarella cheese – 1 ½ cups freshly grated for melty goodness
  • Pepperoni slices – 20–25 slices arrange neatly for a heart shape
  • Olive oil – 1 tsp brush the crust for golden edges
  • Garlic powder – ½ tsp adds subtle flavor to the crust
  • Italian seasoning – ½ tsp optional, for extra aroma
  • Parmesan cheese – 2 tbsp sprinkle for a finishing touch

Method
 

  1. I start by rolling out the pizza dough on a lightly floured surface. Using a rolling pin, I shape it into a rough heart, trimming edges as needed. Make sure it’s even for uniform baking.
  2. Next, I spread tomato sauce evenly over the dough, leaving a small border for the crust. I sprinkle garlic powder and Italian seasoning on top to enhance the flavor.
  3. Freshly grated mozzarella goes over the sauce in a generous layer. I like to add a little Parmesan for extra depth. Make sure the cheese reaches all edges for a melty finish.
  4. I carefully place the pepperoni slices, following the heart shape. Overlapping slightly works well and creates a visually appealing pattern. Extra toppings can be added now if desired.
  5. I preheat the oven to 450°F (230°C) and bake the pizza on a sheet or stone for 12–15 minutes. The edges should be golden and the cheese bubbling.
  6. Once baked, I brush the crust with olive oil and let it cool for a few minutes. I slice carefully along the heart shape for a stunning presentation.

Notes

  • I always use fresh mozzarella for the best melt and texture.
  • Let the dough rest for 10 minutes before rolling to avoid shrinking.
  • For a crispier crust, I preheat the baking sheet or stone.
  • I sometimes lightly dust the pizza board with cornmeal to prevent sticking.