What is better than a beautifully balanced pepperoni pizza? Pepperoni’s cut into the shapes of hearts… that’s what. This classic blend of toppings is enhanced with fresh sliced garlic cloves, crushed red pepper & fresh mozzarella versus shredded. All you need at home is a pizza stone (you can do it without it but I highly recommended one for a crispy crust!) and you’re ready to rock!

Recipe by: The Culinary Nest

MAKES

4-6 slices

Prep Time: 5 minutes

Total Time: 20 minutes

INGREDIENTS

No Knead Pizza Dough (or your favorite store bought pizza dough!)

1/2 - 1 cup pizza sauce (choose your favorite!)

1/2 cup fresh mozzarella, torn if needed

6-8 large pepperonis, cut into heart shapes

4-5 large mushrooms, stem removed & sliced

1/4 cup onion, sliced

2 garlic cloves, sliced thinly

1 tablespoons olive oil

Crushed red pepper (optional but recommended)

Parmesan cheese, for garnish

METHOD

1. Place a pizza stone in the oven and preheat to 425˚F.

2. While the stone preheats with the oven, use a large wooden pizza paddle or a large flat surface to make the pizza on. Flour the surface well before placing the pizza dough.

3. I tore the pizza dough into two that I purchased to make a more “medium” sized pizza that cuts into either 4 or 6 slices. If making a larger sized pizza, you may need to increase the amount of pesto + other ingredients to accommodate. Flour your hands lightly and the outside of the pizza dough to prevent sticking. Using your hands, press out the pizza dough into a more flat oval. Pick up the dough, and working your way around the edges, turn the dough in circles and stretch until the dough is about 1/4” thick. You may need to work with it for a little bit! Patience is key, and perfection is not! Don’t stress if it isn’t a perfect oval, rustic is beautiful!

4. Once the dough is stretched to a circle, use a spoon to spread out the pizza sauce over the surface, leaving about 1/2” around the edges clean. Next, top the pizza with the fresh mozzarella evenly, it is okay if there is space between the cheese as it will melt.

5. Top the cheese layer with the pepperonis, mushrooms, onion & sliced garlic. In a small bowl put the other 1 tablespoon of olive oil and using a brush, lightly coat the crust with the olive oil.

6. This next part is a little tricky but so doable! You need to get the pizza onto the stone next, without removing the stone from the oven (this is why the floured surface under the pizza dough is crucial so it slides!). Open the oven, pull out the rack, and while holding the edge of your wooden paddle or floured surface, in small fast movements wiggle the surface back and forth until the pizza slides onto the stone. Close the oven and cook for about 12 minutes, until the edges of the pizza are a beautiful brown and if lifted, the middle is cooked underneath.

7. When the pizza is done, remove from the oven, top with the fresh parmesan cheese & crushed red pepper.