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Heart shaped pizza on a wooden pizza peel

Valentine’s Heart-Shaped Pizza

Nothing says love like sharing pizza, and what better way to express that love than through a heart-shaped pie? We’ve created a handy template to help you create your own. Simply print, assemble under a large sheet of parchment paper, then tape down to keep the templates in place. Dust the parchment paper with flour, and you’ve got a food-friendly surface on which to stretch out your dough while keeping the template visible for reference. Stretch out your base as you usually would, then make a small incision to the center of the base and craft your heart from there. 

We chose to make a simple pizza marinara, as it’s a timeless favorite, full of flavor yet light and refreshing, and packed with herby, garlicky flavor. But you should top yours with whatever your (or your beloved’s) heart desires. Whether that’s a special cheese or all of the meats, a dessert pizza or something completely unique, we’re keen to see what you’ve made, so be sure to tag us on Instagram, Twitter, or Facebook with your heart-shaped creations. 

Time
1 hour active time

Yield
One 12-inch heart-shaped pizza

Equipment 
Ooni pizza oven
Ooni Infrared Thermometer
mandoline (optional)
tomato mill or potato masher (optional)
parchment paper
Ooni Pizza Dough Scraper
Ooni Pizza Cutter Wheel or Pizza Cutter Rocker Blade 

Ingredients 
250-gram pizza dough ball

For the simple marinara sauce
1 large garlic clove
2 tablespoons (26 grams) extra-virgin olive oil
18-ounce can (500-gram can) San Marzano plum tomatoes
pinch fine sea salt 
freshly ground black pepper
½ tablespoon (3 grams) dried oregano
6 basil leaves, plus extra to garnish

For the topping (optional)
chile oil (or your choice of flavored oil)
chile flakes

Method
This recipe would suit a variety of pizza styles, but we think classic pizza dough or sourdough would be a great fit. Make sure to prepare your dough ahead of time to ensure it rises at room temperature before firing up your oven.

Light your oven, aiming for 850 to 950°F (450 to 500°C) on the baking stone inside. Use an infrared thermometer to quickly and accurately check the temperature of the stone.

Use a sharp paring knife or mandoline to finely slice your garlic clove. Add half of the olive oil to a small dish, then submerge the slices in the oil. (This helps preserve the garlic’s tangy flavor without risk of burning as the pizza cooks.) Set aside.

To prepare the sauce, empty the tomatoes into a bowl. With clean hands, crush the tomatoes until a chunky sauce is formed (you can also use a tomato mill or potato masher, if you have either at hand). Add the other half of the olive oil, dried oregano, and a pinch of salt and pepper to taste. Roll a few basil leaves together, then use the sharp knife to slice them into small strips. Mix everything together to combine and leave in a sealed container until ready to use. 

If using the template, place the two halves together to form a heart. Place a large sheet of parchment paper over the design and tape down the corners to hold them in place. Lightly dust with flour. 

Place the dough ball on your lightly floured work surface. Push the air from the center out to the edge using the pads of your fingers. Stretch the dough out to a 12-inch base. 

Use a dough scraper or scissors to slice into the dough, stopping at the center of the circle. Use your fingers to shape either end of the cut dough into the two curves of the heart. (You’ll need to pull the two ends slightly apart.) Pinch the bottom of the dough to make a V shape. Once you’re satisfied, transfer the dough to a lightly floured peel, adjusting the shape if needed. 

Spoon 4 to 5 tablespoons (60 to 75 grams) of fresh marinara over the dough. Add as many garlic slices as you like, distributing them evenly over the sauce. Top with a drizzle of chile oil or the flavored oil of your choice.

Carefully slide the pizza off the peel and into your oven. Cook for 60 to 90 seconds, turning the pizza every 20 seconds. Once the base is cooked and the crust is golden brown, remove the pizza.

Transfer to a wooden serving board and finish with fresh basil, chile flakes, and cracked black pepper. Slice in half, then slice the halves again to make 8 slices, and serve. 

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