Mini Heart-Shaped Puff Pastry Pizzas Recipe

Mini Heart-Shaped Puff Pastry Pizzas

These mini pizzas pack in a double whammy – not only are they miniature, but they are heart-shaped, which means they’re infinitely more adorable than your average pie!

Serves: 8Prep: 30 minutesCook: 20 minutesTotal: 50 minutesDifficulty: Easy

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Serves: 8

Ingredients

  • 1 tablespoon unsalted butter
  • 1 medium onion, thinly sliced
  • 2 1⁄2 teaspoons sugar, divided
  • 1⁄2 teaspoon salt, divided
  • 1 sheet puff pastry
  • 4 ounces tomato paste
  • 1 cup water
  • 1⁄2 teaspoon oregano
  • 1 1⁄2 cups shredded Fontina cheese
  • 1⁄2 cup roasted red peppers, chopped
  • Parmesan cheese, for garnish

Directions

  • Preheat oven to 400°F. Line a baking sheet with parchment paper.
  • Add butter to a medium non-stick skillet. Turn the heat to medium and add onions, ½ teaspoon sugar and salt. Toss onions to coat in butter, sugar and salt and let caramelize, stirring occasionally, for about 15 minutes. Season to taste with salt.
  • While the onions cook, use a heart-shaped cookie cutter to cut out pizzas from the puff pastry sheet. Use the excess dough to make more pizzas by forming it back into a ball and rolling it out with a rolling pin (you may need to use a little bit of flour to keep the dough from sticking). You should end up with 8 pizzas.
  • In a small bowl, whisk together the remaining sugar, salt, tomato paste, water and oregano. If you like your sauce on the thinner side, add more water. Season to taste with salt.
  • Use a spoon to spread pizza sauce on the pizzas. Evenly divide cheese between them and sprinkle with onions and roasted red peppers.
  • Bake until pastry is puffed and cheese is golden brown, about 20 minutes.
  • Sprinkle with Parmesan cheese and serve. Refrigerate any leftovers.

Serves: 8

Ingredients

  • 1 tablespoon unsalted butter
  • 1 medium onion, thinly sliced
  • 2 1⁄2 teaspoons sugar, divided
  • 1⁄2 teaspoon salt, divided
  • 1 sheet puff pastry
  • 4 ounces tomato paste
  • 1 cup water
  • 1⁄2 teaspoon oregano
  • 1 1⁄2 cups shredded Fontina cheese
  • 1⁄2 cup roasted red peppers, chopped
  • Parmesan cheese, for garnish

Directions

  • Preheat oven to 400°F. Line a baking sheet with parchment paper.
  • Add butter to a medium non-stick skillet. Turn the heat to medium and add onions, ½ teaspoon sugar and salt. Toss onions to coat in butter, sugar and salt and let caramelize, stirring occasionally, for about 15 minutes. Season to taste with salt.
  • While the onions cook, use a heart-shaped cookie cutter to cut out pizzas from the puff pastry sheet. Use the excess dough to make more pizzas by forming it back into a ball and rolling it out with a rolling pin (you may need to use a little bit of flour to keep the dough from sticking). You should end up with 8 pizzas.
  • In a small bowl, whisk together the remaining sugar, salt, tomato paste, water and oregano. If you like your sauce on the thinner side, add more water. Season to taste with salt.
  • Use a spoon to spread pizza sauce on the pizzas. Evenly divide cheese between them and sprinkle with onions and roasted red peppers.
  • Bake until pastry is puffed and cheese is golden brown, about 20 minutes.
  • Sprinkle with Parmesan cheese and serve. Refrigerate any leftovers.