Pizza hearts

Name: Pizza hearts
Total time: 1 h 30 min
Ingredients: 4g of dried yeast; 210ml of water, at room temperature; 300g of strong white flour; 6g of salt; 150g of passata; 1 onion, diced; 1 courgette, thinly sliced; 1 tomato, thinly sliced; 3 tsp olive oil; 250g of buffalo mozzarella, sliced

by William Drabble

Item 1 of 1

Main
easy
6
1 hour 30 minutes

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Spread the love for pizza by sharing these homemade heart-shaped pizzas with family and friends. These cute heart-shaped pizzas from William Drabble have a very simple topping of courgette and mozzarella, but you can always add extra ingredients to spice things up.

First published in 2015

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Ingredients

Metric

Imperial

Pizza dough

4g of dried yeast
210ml of water, at room temperature
300g of strong white flour
6g of salt

Pizza

150g of passata
1 onion, diced
1 courgette, thinly sliced
1 tomato, thinly sliced
3 tsp olive oil
250g of buffalo mozzarella, sliced

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Method

To make the dough, combine the yeast with the water and leave to stand for 10 minutes

4g of dried yeast
210ml of water, at room temperature

In a bowl, combine the yeast/water mixture with the flour and mix for 2-3 minutes, or until a dough starts to form. Add the salt and mix through

300g of strong white flour
6g of salt

Scrape the dough out onto a clean, unfloured work surface

Knead and work the dough until it starts to come together. Keep working until it comes away from the work surface cleanly and looks silky smooth

Flour the work surface and begin to shape the dough into a ball by stretching the outsides into the middle and pressing them in firmly with your thumbs

Place the dough into a lightly floured bowl and cover with cling film. Leave to prove in a warm place for 1 hour, or until doubled in size

Meanwhile, place a pan over a medium heat and add a dash of olive oil. Add the onions and sweat for 5-6 minutes until soft

1 onion, diced
1 tsp olive oil

Preheat the oven to 220°C/gas mark 7

Knock back the dough by kneading for another 5 minutes. Cut into 8 even pieces

Use a little flour to dust the work surface and roll each piece out as thinly as possible. Use a blunt knife to cut into heart shapes, transfer onto a baking tray lined with parchment paper

Spread some passata over the surface of each pizza and arrange the onions and courgettes over the sauce. Add some sliced tomato, then drizzle with a little olive oil

150g of passata
1 courgette, thinly sliced
1 tomato, thinly sliced
2 tsp olive oil

Place the pizzas on a baking stone or tray and into the oven, bake for 8-12 minutes

Once nearly cooked, take the pizzas out and top with the sliced mozzarella. Cook for a further 1-2 minutes, or until the cheese melts

250g of buffalo mozzarella, sliced

Once melted, remove from the oven and allow to cool slightly. Serve immediately

First published in 2015

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William Drabble

Beginning his career as an unpaid kitchen worker at the age of fourteen, William Drabble has steadily worked his way up to the position of Executive Chef at one of London's most prestigious hotels.

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