I learned early on that a heart-shaped pizza turns any ordinary night into something a little more special. This easy, slightly rustic pizza—made from 340–400 g of dough, a generous smear of marinara, and melty mozzarella—works as a romantic treat for two, a playful party centerpiece, or a kid-friendly activity. It’s fast, customizable, and pretty enough to double as edible décor.

Why you’ll love this dish

This heart-shaped pizza is simple, flexible, and festive. It comes together in under 30 minutes from oven-to-table (assuming you start with ready dough). Use it for date nights, Valentine’s gatherings, anniversary dinners, or a themed kids’ party. The shape makes it feel special without extra fuss.

Quick: 10–12 minutes in a hot oven gives a crispy crust and gooey cheese.
Budget-friendly: basic pantry ingredients create a celebration-worthy meal.
Kid-approved: shaping and topping is a hands-on activity children love.
Customizable: swap toppings for vegetarians, meat-lovers, or gluten-free dough.

"We made this for a small Valentine’s party and everyone loved how cute and easy it was. The heart shape made dinner feel festive—plus, the crust puffed up perfectly." — home cook review

Step-by-step overview

This section explains the flow so you know what’s coming. Preheat your oven (or stone). Shape the dough into a heart. Transfer to parchment or a pan. Spread sauce, sprinkle cheese, and arrange toppings into small heart shapes or any pattern you like. Bake until golden and bubbly. Rest briefly, tear basil over the top, slice, and serve.

What you’ll need

340–400 g pizza dough (store-bought or homemade; room temperature is easier to shape)
120 ml tomato sauce or marinara (use a smooth pizza sauce for even coverage)
120–170 g shredded mozzarella cheese (use low-moisture for less sogginess)
15 ml olive oil
Pinch of salt
1/2 teaspoon dried oregano or Italian seasoning
Pepperoni slices or veggie toppings to create hearts, as needed (bell pepper pieces, cherry tomato halves, or olives)
Cornmeal or parchment paper for transfer (parchment recommended for stones)
Handful fresh basil leaves, torn (optional garnish)

Ingredient notes:

Dough weight: 340–400 g yields a 12–14 inch heart with a tender but not-too-thick crust.
Cheese range: use closer to 170 g for a cheesier pie; 120 g is lighter and lets toppings shine.
Substitutions: swap mozzarella for provolone or vegan cheese; use gluten-free dough if needed.

Directions to follow

Preheat the oven to 475°F (245°C). If you have a pizza stone, place it on the middle rack to heat.
Lightly flour your work surface. Roll the dough into a rough 12–14 inch circle. For a heart: fold or pinch the top center to form two rounded lobes, then press the bottom into a point. Or trace a heart on parchment and press the dough inside, trimming excess.
Transfer the shaped dough to parchment or a lightly oiled baking sheet. If using a stone, slide the parchment (with the dough) onto the hot stone.
Brush the crust lightly with olive oil and sprinkle a pinch of salt and the dried oregano over the outer edge.
Spoon 120 ml of tomato sauce onto the dough. Spread into a thin, even layer, leaving about a 1/2 inch border for the crust.
Sprinkle 120–170 g shredded mozzarella evenly over the sauce.
Arrange pepperoni slices or veggie pieces into small heart shapes, or scatter them in an attractive pattern.
Bake 10–12 minutes, until the crust is golden and the cheese is bubbly. For a crisper crust, give it an extra 1–2 minutes but watch the edges closely.
Remove the pizza and let it rest 2–3 minutes. Tear fresh basil over the top if using. Slice into generous wedges and serve.

Tip: If your oven runs hot, rotate the pan halfway through baking to ensure even browning. You’re aiming for a lightly bronzed edge and a gooey, melty center.

Best ways to enjoy it

Serve for two with a simple arugula salad tossed in lemon and olive oil. The peppery greens balance the rich cheese.
Make a kids’ party activity: let children top their own mini heart pizzas before baking.
Pair with a light red wine like Chianti or a crisp rosé for a romantic pairing.
Plate on a wooden board and garnish with extra basil leaves and a drizzle of good olive oil for a rustic presentation.

Storage and reheating tips

Refrigerate: Cool to room temperature, then store leftovers tightly wrapped or in an airtight container for up to 3 days.
Reheat: For best texture, reheat slices in a 375°F (190°C) oven for 6–8 minutes or in a skillet over medium heat for 3–4 minutes until cheese is warm and crust is crisp. The microwave will warm quickly but can soften the crust.
Freeze: Wrap cooled, uncut pizza or individual slices tightly in plastic wrap and foil. Freeze up to 1 month. Thaw in the fridge overnight and reheat in the oven.
Food safety: Don’t leave cooked pizza out more than 2 hours at room temperature. Reheat leftovers until piping hot (steaming) before serving.

Pro chef tips

Room-temperature dough shapes easier—take it out 30 minutes before shaping.
For a prettier crust, brush with olive oil and sprinkle a pinch of coarse salt just before baking.
If using a pizza stone, slide the pizza on the parchment—this prevents sticking and helps transfer.
To form heart-shaped pepperoni, use a small cookie cutter or fold a slice in half and press the top to make a point.
Avoid over-saucing; too much liquid can make the center soggy. A thin, even layer is ideal.

Creative twists

Vegetarian heart: swap pepperoni for roasted red pepper hearts, artichoke hearts, or mushroom hearts.
White heart pizza: skip tomato sauce, brush with garlic-infused olive oil, add ricotta dollops and mozzarella, then top with basil.
Spicy variation: add chili flakes to the sauce or use spicy salami slices.
Mini hearts: make several small heart-shaped pizzas for a party board—faster baking and great for portion control.
Gluten-free or cauliflower crust: use alternative doughs but adjust bake times according to package or recipe directions.

Your questions answered

Q: How long does shaping take if I’m new to pizza?
A: Plan 5–10 minutes. Working with room-temperature dough and a floured surface makes shaping faster. Using a simple parchment-heart template speeds things up.

Q: Can I prep in advance?
A: Yes. You can shape the dough and keep it covered in the fridge for up to 24 hours. Let it come to room temperature before topping and baking. Topped pizzas are best baked fresh.

Q: What if my crust browns too quickly?
A: Move the rack lower in the oven or reduce temperature by 25°F (15°C). Rotate the pan halfway through baking to promote even color.

Q: Is this safe for kids to assemble?
A: Absolutely—children can press dough, spoon sauce, and add toppings. Keep sharp tools like knives for adults only and supervise oven use.

Conclusion

For a last-minute kids’ party or an easy themed dinner, this heart-shaped pizza is both a visual win and a reliable crowd-pleaser. If you need more kid-friendly event ideas that pair well with a pizza activity, check out Last-Minute Valentine’s Party Ideas for Kids! – Maggie Jackson. For another take on forming and styling heart pizzas, see this helpful guide: Heart Shaped Pizza (Perfect for Valentine’s Day) – Kathryn’s Kitchen.