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Heart-Shaped Pizza Margherita Recipe
Ash Tyrrell

Heart-Shaped Pizza Margherita Recipe

I made this heart-shaped pizza margherita on a cozy evening when I wanted something simple but meaningful. There’s something special about shaping pizza dough by hand and watching it turn golden in the oven. I loved how the fresh tomato sauce, mozzarella, and basil came together so effortlessly.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • All-purpose flour – 2 cups: Creates a soft yet chewy crust that’s easy to shape into a heart without tearing.
  • Active dry yeast – 1 teaspoon: Helps the dough rise properly and gives the pizza its classic bakery-style flavor.
  • Warm water – ¾ cup: Activates the yeast; keep it warm to the touch not hot, to avoid killing the yeast.
  • Olive oil – 2 tablespoons: Adds richness and keeps the crust tender rather than dry or stiff.
  • Salt – 1 teaspoon: Enhances flavor and balances the natural sweetness of the tomatoes.
  • Cherry tomatoes – 1½ cups: Naturally sweet and juicy perfect for making a fresh sauce without added sugar.
  • Garlic – 2 cloves minced: Adds depth and aroma to the sauce; fresh garlic works best for bold flavor.
  • Fresh mozzarella – 6 ounces sliced: Melts smoothly and gives the pizza its creamy Margherita texture.
  • Fresh basil leaves – 8 to 10 leaves: Adds a bright herbal finish that pairs beautifully with tomato and cheese.
  • Extra olive oil – 1 tablespoon: Drizzled on top to enhance flavor and give a glossy finish after baking.

Method
 

  1. I start by mixing warm water and yeast in a bowl and letting it rest until bubbly. Then I add flour, salt, and olive oil to form a soft dough. Kneading for a few minutes makes it smooth and elastic.
  2. I cover the dough and let it rest for about 30 minutes. This step relaxes the gluten and makes shaping much easier. The dough becomes airy and pleasant to work with.
  3. I gently simmer cherry tomatoes with olive oil and garlic until they soften. Then I mash them slightly to keep the sauce chunky. I love how fresh and light this sauce tastes.
  4. I divide the dough into two portions and roll each into a round. Using my fingers, I gently shape the top into a heart. This part feels creative and fun every time.
  5. I spread the tomato sauce lightly over the dough, leaving the edges bare. Then I add fresh mozzarella slices evenly. A drizzle of olive oil finishes the base.
  6. I bake the pizzas in a hot oven until the crust turns golden. The cheese melts and bubbles beautifully. The aroma alone makes the wait worth it.
  7. Once out of the oven, I scatter fresh basil on top. The heat releases its aroma instantly. This final touch makes the pizza feel complete.

Notes

  • I always preheat the oven fully for a crisp bottom crust.
  • Rolling the dough gently keeps it airy and light.
  • I use fresh mozzarella instead of pre-shredded for better melting.
  • I let the pizza rest for a minute before slicing so toppings stay in place.