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Heart’s Desire Pizza

Sweethearts of all ages will have a delightful time sprinkling these fun personal heart pizzas with whatever tasty toppings they love most. —Taste of Home Test Kitchen
  • Total Time
    Prep: 25 min. Bake: 10 min.
  • Makes
    8 individual pizzas

Ingredients

  • 1 tube (16.3 ounces) large refrigerated flaky biscuits
  • 1 jar (14 ounces) pizza sauce
  • Optional toppings: sliced ripe olives, sliced and quartered pepperoni, chopped fresh mushrooms, chopped green and sweet yellow pepper
  • 1-1/2 cups shredded mozzarella cheese
  • 1-1/2 cups shredded cheddar cheese

Directions

  • Cut eight 6-in.-square pieces of aluminum foil; place on baking sheets. Lightly coat foil with cooking spray; set aside. On a lightly floured surface, roll each biscuit to a 5-in. square. Cut a 1-in. triangle from the center top and place on the center bottom, forming a heart. Press edges to seal. Transfer to foil squares. Spoon pizza sauce over dough to within 1/4 in. of edges. If desired, sprinkle with toppings. Top with cheeses. Bake at 425° for 10-15 minutes or until golden brown.

Test Kitchen Tips
  • It’s usually cheaper to buy cheese in blocks rather than already shredded. Purchase large quantities of cheddar, Monterey Jack and mozzarella, then use a food processor to shred it yourself. Store the shredded cheese in the freezer so you have it when you need it.
  • Sharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac ’n’ cheese.
  • Can't get enough pizza? Try all of these top 10 recipes.
  • Nutrition Facts
    1 pizza: 342 calories, 19g fat (9g saturated fat), 38mg cholesterol, 925mg sodium, 30g carbohydrate (7g sugars, 2g fiber), 13g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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    • kingcalderwood
      May 24, 2008

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      Jan 21, 2007

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