Heart-Shaped Halal Pepperoni (Printable)

A charming heart-shaped pizza with zesty sauce, melted cheese, and halal pepperoni for memorable occasions.

# What You'll Need:

→ For the Dough

01 - 2 ¼ tsp (1 packet) active dry yeast
02 - 1 tsp sugar
03 - ¾ cup warm water (about 110°F/43°C)
04 - 2 cups all-purpose flour
05 - 1 tsp salt
06 - 1 tbsp olive oil

→ For the Sauce

07 - 1 cup tomato passata or crushed tomatoes
08 - 1 tbsp tomato paste
09 - 1 tsp dried oregano
10 - 1 tsp dried basil
11 - 1 garlic clove, minced
12 - Salt and pepper to taste

→ For the Toppings

13 - 2 cups shredded mozzarella cheese
14 - 3.5 oz halal beef pepperoni, sliced
15 - 1 tbsp olive oil
16 - Fresh basil leaves (optional)

# How To Make It:

01 - Combine yeast, sugar, and warm water in a bowl. Let sit for 5 minutes until foamy.
02 - Add flour, salt, and olive oil to the yeast mixture. Mix and knead for 5–7 minutes until smooth and elastic. Cover and let rise in a warm place for 30 minutes or until doubled in size.
03 - Preheat oven to 475°F. Place a pizza stone or baking tray inside to heat.
04 - In a small saucepan, combine tomato passata, tomato paste, oregano, basil, garlic, salt, and pepper. Simmer for 5 minutes. Remove from heat.
05 - Punch down the dough and divide in half. On a floured surface, roll each half into a heart shape about ¼ inch thick.
06 - Place shaped dough on parchment paper. Spread a thin layer of sauce over each, leaving a small border. Sprinkle with mozzarella cheese, then top with halal pepperoni slices in a decorative pattern.
07 - Brush the crust edges with olive oil for a golden finish.
08 - Transfer pizzas (with parchment) onto the hot stone or tray. Bake for 12–15 minutes, until crust is golden and cheese is bubbly.
09 - Garnish with fresh basil leaves if desired. Slice and serve warm.

# Tips from dashanddishes:

01 -
  • The heart shape creates crispy edges everyone fights over
  • Homemade dough is easier than you think and infinitely better than store bought
02 -
  • The dough needs that full thirty minutes to rise or you'll end up with tough flatbread instead of pizza
  • A hot pizza stone makes all the difference between soggy bottoms and crispy crusts
03 -
  • Use parchment paper to transfer the dough, trying to move shaped heart dough directly onto a hot stone is a recipe for disaster
  • Let the pizza rest for two minutes after baking so the cheese sets slightly and doesnt slide off when you slice

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