Puff Pastry Pizza Love Hearts

close up shot of puff pastry love hearts fresh out the oven on baking tray

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These puff pastry pizza love hearts are the easiest and most delicious things you can make for your loved ones!

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Cuisine: Western

Servings:

Author: Chris Collins

Equipment

Saucepan & Wooden Spoon (if needed to thicken pizza sauce - see notes)
Large Heart-Shaped Cookie Cutter (optional - mine was around 13x12cm/5"x4.7")
Sharp Knife & Chopping Board
Large Baking Tray & Baking Paper
Fine Cheese Grater (for parmesan)

Ingredients

1x 320g/11.3oz sheet of Puff Pastry
75g / 3/4 cup shredded Mozzarella (low-moisture - see notes)
45g / 1.5oz thinly sliced Peperami/Pepperoni
3/4 cup / 180g Pizza Sauce (2 tbsp per heart - sauce must be thick, see notes)
1 Egg, beaten for egg wash
freshly grated Parmesan, to serve
few pinches of Chilli Flakes, optional

Instructions

Preheat the oven to 200C/400F.
Use a sharp knife or a large heart-shaped cookie cutter to slice out 6 love hearts from the pastry. Use a knife to run a border 1/2" away from the outside (don't slice all the way through; this is mainly for guidance when adding the toppings).
Inside the border, add the mozzarella, then peperami, then pizza sauce, making sure you keep a neat heart shape within the border.
Place on a large baking tray lined with baking paper and brush around the exposed pastry with egg wash. Bake in the oven for 15-20 minutes until the pastry is deep golden and crisp.
Serve with plenty of grated parmesan and a few pinches of chilli flakes if using.

Video

Notes

a) Pizza Sauce - The pizza sauce needs to be nice and thick so it keeps its shape. I typically buy a 400g/14oz can of pizza sauce or marinara sauce and simmer it for 8-10 minutes until it thickens. This ends up being the perfect amount to coat all of the hearts. Just use your best judgment and simmer to thicken if you need to. If you use my homemade pizza sauce linked in the ingredients list, it should already be nice and thick.

b) Mozzarella - You want to keep excess moisture to a minimum so they crisp up nicely. As such, I recommend using dry mozzarella. If you've only got fresh/brined mozzarella, just thoroughly pat it dry to remove excess moisture before adding to the pastry.

c) Calories - Per love heart.

Nutrition