Homemade Heart-Shaped Pepperoni And Margherita Pizza

Name: Heart-Shaped Pepperoni And Margherita Pizza
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 2 balls pizza dough; 8 oz low-moisture mozzarella cheese; 8 oz fresh mozzarella cheese; 4 oz pepperoni; 1 cup pizza sauce; 1/2 cup cherry tomatoes; 1/4 cup fresh basil leaves; 1/4 cup Parmesan cheese; 2 tbsp all-purpose flour; Freshly ground black pepper, to taste; 1 tsp dried oregano

This festive recipe combines two homemade pizzas—a heart-shaped pepperoni and a classic margherita—using fresh and low-moisture mozzarella, making it an ideal centerpiece for Valentine's Day or any celebration.

🌍Italian-American 🏷️Pizza 🏷️Heart-shaped pizza 🏷️Pepperoni 🏷️Margherita Mozzarella

🏷️

🏷️Valentines day

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boarshead_officialonTikTok

Total

35 min

Servings

4

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by boarshead_official

-0:00

boarshead_officialonTikTok

Ingredients

2 balls pizza dough
8 oz low-moisture mozzarella cheese
8 oz fresh mozzarella cheese
4 oz pepperoni
1 cup pizza sauce
1/2 cup cherry tomatoes
1/4 cup fresh basil leaves
1/4 cup Parmesan cheese
2 tbsp all-purpose flour
Freshly ground black pepper, to taste
1 tsp dried oreganooptional

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Instructions

1
Prepare your cheeses. Slice the fresh mozzarella and grate the block of low-moisture mozzarella.
2
To make heart-shaped pepperoni, fold a slice in half and use scissors to cut a half-heart shape along the fold.
3
On a lightly floured surface, stretch one ball of pizza dough. Use a knife or pizza cutter to trim it into a heart shape.
4
Place the heart-shaped dough on a perforated pizza pan. Spread with pizza sauce, then top with the shredded low-moisture mozzarella.
5
Arrange the heart-shaped pepperoni over the cheese.
6
For the second pizza, stretch the remaining dough into a circle and place on a baking sheet. Spread with pizza sauce.
7
Top the round pizza with slices of fresh mozzarella, halved cherry tomatoes, and fresh basil leaves.
8
Grate fresh Parmesan cheese over the top and season with freshly ground black pepper.
9
Bake the pizzas until the crust is golden brown and the cheese is melted and bubbly. Sprinkle the pepperoni pizza with dried oregano before serving, if desired.

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Tips & Notes

Pro tips

Dust the shaped dough lightly with all-purpose flour to prevent sticking and make transferring to the baking sheet easier.
Add fresh mozzarella and basil to the margherita pizza in the last 2–3 minutes of baking so they stay creamy and basil doesn't burn.
Scatter pepperoni slightly overlapping to ensure even browning and crispy edges on the pepperoni pizza.

Substitutions

Low-moisture mozzarella → whole milk mozzarella (may release more moisture; reduce sauce slightly)
Fresh basil → fresh oregano (different flavor profile but complements margherita well)
Cherry tomatoes → diced fresh tomatoes (drain excess liquid before topping)

Storage & make-ahead

Cool pizza completely, wrap slices individually in foil or parchment, and refrigerate up to 3 days. Reheat at 350°F until warmed through, about 8–10 minutes.

Equipment

baking sheet or pizza pan · rolling pin (optional, for shaping dough)

Common Questions

Can I make the pizza dough ahead of time?

Yes. Prepare the dough, wrap it tightly, and refrigerate for up to 24 hours. Remove 30 minutes before shaping to allow it to come to room temperature.

How do I shape the dough into a heart?

Roll or stretch one pizza dough ball into a round, then gently pinch the top center and pull outward on both sides to create the two lobes of a heart shape.

What's the difference between low-moisture and fresh mozzarella in this recipe?

Low-moisture mozzarella melts evenly and prevents a watery crust; fresh mozzarella adds a creamier texture and is typically scattered on top near the end of baking.