Pizza got your heart? Then you’ll fall for this show-stopping recipe. This Apple, Cheddar & Thyme Heart-Shaped Pizza is a must-make: sweet, savoury, and homemade with love.
There’s something undeniably charming about someone who can toss pizza dough—now picture that dough shaped into a heart. A cozy pizza night at home is perfect for Valentine’s Day (or any night), and this recipe is ideal for cooking with family. Roll up your sleeves and make heart-shaped pizzas together.
How to Make Homemade Pizza
Skip the takeout—homemade pizza is worth the effort. The dough for this recipe is simple: flour, salt, yeast and water. Allow plenty of time for rising; this version benefits from a long ferment (about 8–18 hours), so I often make it the night before. I adapted the crust from Jim Lahey’s no-knead concept to shorten rise time and reduce stickiness. If you prefer a quicker option, use a shorter-crust recipe that takes about 2 hours. No matter which method you choose, homemade dough gives a crisp, chewy base that elevates any topping.
How to Make a Pizza Pocket
Pizza pockets (calzones) are a household favourite—great for dinner, snacks, or lunches. They’re easy to make and much better than processed store-bought versions. Here’s the method I use:
- Dust your work surface and pizza peel with semolina flour so pizzas slide easily into the oven.
- Portion about 1/3 cup of dough and flatten into a 6″ round—perfection isn’t required.
- Spread sauce over half the round, leaving an edge of exposed dough.
- Layer toppings over the sauce, finishing with cheese.
- Fold the plain side over the filling to form a pocket and press seams gently with your fingers to seal.
- Bake on a preheated pizza stone or hot baking sheet at 500°F until golden, about the same time as a pizza.
Using Apples on Pizza
Apples on pizza might spark debate, but they’re delicious here. Crisp apples paired with aged cheddar and fresh thyme create a lovely balance of sweet, tart and savory. Granny Smith or Ambrosia work well—core and thinly slice the apples (leave the skin on), arrange them on the pizza, and let the oven transform them. The combination of apples and sharp cheddar with a scatter of thyme is reminiscent of rustic focaccia toppings and brings a comforting, nostalgic flavour.
You don’t have to shape the pizza into a heart, but it adds charm—perfect for special occasions or just because.
Toppings for a Homemade Pizza
Once you’ve mastered the dough, the topping possibilities are endless. For a fun twist, make a heart-shaped pepperoni pizza—plant-based pepperoni works if you prefer. Other ideas include mushrooms and thyme or a pull-apart pizza wreath for parties. Feel free to experiment with cheeses and seasonal produce; gouda also pairs beautifully with apples and thyme.
Apple, Cheddar & Thyme Heart-Shaped Pizza
Apple, Cheddar & Thyme Heart-Shaped Pizza
Sweet and savoury combine in this heart-shaped pizza. Aged cheddar or gouda both work well with tart apple slices and fresh thyme for a memorable, family-friendly meal.
Dinner
6
Small Pizzas
Fraîche
Ingredients
For the Pizza Dough
- 3 1/3 cups flour (525 grams) — all-purpose or 00 flour
- 2 teaspoons sea salt
- 1 1/2 cups water (350 grams)
- 1/2 teaspoon yeast
- Semolina flour for dusting the pizza stone or peel
For the Toppings
- Olive oil
- 2 cups aged white cheddar, shredded
- 2 apples, cored and thinly sliced (Granny Smith or Ambrosia)
- 6 sprigs fresh thyme
Instructions
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Mix the flour, salt and yeast in a large bowl. Add the water, stir to combine, then cover with plastic wrap. Let sit at room temperature for about 18 hours until bubbly and doubled in size.
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Preheat the oven to 500°F (or the highest setting) and heat a pizza stone if you have one. A baking sheet will work in a pinch.
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Divide the dough into about 6 portions. On a well-floured surface, coat each ball of dough and gently stretch into a crust using your knuckles. Shape into a heart while on the counter or peel if desired.
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Brush the crust with olive oil. Layer apple slices, sprinkle grated cheddar, and scatter thyme leaves.
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Remove the hot pizza stone from the oven, dust it with a tablespoon of semolina, and transfer the pizza onto the stone using a peel.
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Bake 10–12 minutes until the crust is lightly browned and the cheese bubbles. Remove, serve, and repeat with remaining dough and toppings.