Ingredients
Equipment
Method
- Preheat oven to 450°F. If using frozen pizza dough, remove from freezer and let sit at room temperature for 30 minutes until soft and pliable. If using refrigerated dough, let sit for 15 minutes.
- Flip 1-inch heart cookie cutter upside down and press pepperoni slices into it. This creates cleaner cuts than pressing down on the pepperoni. Set aside heart-shaped pepperoni pieces. You'll need 2-3 hearts per mini pizza, so cut about 12-15 total.
- Lightly dust countertop or cutting board with flour. Roll or stretch room-temperature pizza dough to about 1/4-inch thickness. Use 4-inch heart cookie cutter to cut out dough shapes, pressing straight down and twisting slightly for clean edges. You should get about 5 mini pizzas. Gather scraps and re-roll once if needed to get 1-2 more pizzas.
- Place dough hearts on lightly greased pizza stone or baking sheet, spacing about 1 inch apart. Spoon about 1 tablespoon sauce into center of each heart and spread almost to edges, leaving small border (about 1/4 inch) for crust. Sprinkle with mozzarella cheese and top with 2-3 heart-shaped pepperoni pieces per pizza. Don't overload with cheese or it will bubble over edges.
- Bake for 5-7 minutes, watching closely. Pizzas are done when edges turn golden brown and cheese just starts to bubble and brown in spots. Let cool for 2-3 minutes before serving to prevent burns.
Notes
Storage: Wrap individual cooled pizzas in plastic wrap and freeze for up to 2 months. Reheat frozen pizzas at 450°F for 5-7 minutes. Make ahead: Assemble but don't bake, cover and refrigerate up to 4 hours before baking. Add 1-2 minutes to baking time if cold. Dough tip: Let frozen dough come to room temperature for 30 minutes to prevent tearing. Yields approximately 5 mini pizzas from 1 standard pizza dough package. Re-roll scraps once to get 1-2 more if desired. Custom toppings: Add cooked sausage, bell peppers, olives, or mushrooms. Pat watery vegetables dry first.