Heart Shaped Pizza
[1] What’s not to love: a heart shape pizza from Boston’s Pizza.

Heart Shaped Pizza
[2] Papa John’s testament to loving pizza.

Heart Shaped Pizza
[3] It’s easy to cut pepperoni slices into hearts. Here’s how from Ciao Florentina.

 

February 9th is National Pizza Day, and it’s five days before Valentine’s Day. How about combining the two?

While some local pizzerias may offer heart shapes for the occasion, it’s no more difficult to make your own than it is to roll the dough for any homemade pizza.

MAKING A HEART-SHAPED PIZZA

Roll out the dough, first into an oval. Then taper the bottom to the point of a heart, and scrunch the top into the curve. Roll up the edges to keep the sauce from dripping off.
 
VALENTINE PIZZA TOPPINGS

For Valentine’s Day, use red toppings.

Red Vegetable Toppings

  • Canned crushed tomatoes tossed with oregano (a concasse* hack)
  • Cherry tomatoes, halved
  • Fresh tomatoes, sliced (though not a great season for them)
  • Red bell peppers
  • Peppadews
  • Pimento, sliced or diced
  • Sundried tomatoes in oil, julienned, drained
  •  
    Red Protein Toppings

  • Pepperoni (you can cut the circles into hearts—photo #3, instructions below)
  • Prosciutto or serrano ham
  • Salami (you can julienne the salami)
  • Smoked salmon, strips
  • Steak tartare (white sauce pizza with onions, capers and anchovies; add balls of tartare when the pizza comes out of the oven)
  •  
    Garnishes

    Place the garnishes on the table and let everyone customize their own slices.

  • Chile oil drizzle
  • Red jalapeño slices
  • Red pepper flakes
  •  
    Plus, for more flavor:

  • Basil, julienned (look for purple/opal basil)
  • Oregano
  •  

    HOW TO MAKE PEPPERONI HEARTS

    Thanks to Ciao Florentina for this easy technique to make pepperoni hearts:

  • Fold a slice of pepperoni in half.
  • Cut the top in a rounded tear drop shape with a kitchen scissors.
  • Unfold: there’s your heart!
     
    It you’ve ever cut hearts from paper, you know how to do this!
     

    ________________

    *Concasse derives from the French verb concasser, to crush or grind. In cooking, the technique is most popularly used with tomatoes. The tomato is peeled, seeded and chopped to the desired size. Needless to say, although you can season it, tomato concasse tastes best when tomatoes are in season.

      


  • THE NIBBLE Blog – Adventures In The World Of Fine Food

    Related Posts

    Vermouth Spritz Cocktail Recipe For National Vermouth Day

    Peanut Butter Pucks: Gourmet Chocolate Peanut Butter Cups

    Amber Apple Pie Recipe, A Traditional Irish Apple Pie

    Spinach Mashed Potatoes Recipe, Green For St. Patrick’s Day

    Easy Corned Beef & Cabbage Broth Bowl Recipe For Leftovers

    Biquinho Chile Peppers From Brazil, A Treat Pickled Or Raw

    Comments

    Reply comment

    Your email address will not be published. Required fields are marked *