Food & Cooking Recipes Lunch Recipes Individual Heart Pizzas Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 17, 2018 Print Rate It Share Share Tweet Pin Email Servings: 4 Ingredients Cornmeal, for baking sheet All-purpose flour, for work surface 1 pound fresh pizza dough (available from grocery stores or pizza parlors) 1 cup Red Pepper Pesto Red Pepper Pesto 1 ¼ cups whole-milk ricotta cheese ¼ cup finely chopped fresh flat-leaf parsley Coarse salt and freshly ground pepper Directions Preheat the oven to 500 degrees. Lightly dust two baking sheets with cornmeal. On a lightly floured surface, divide dough into four equal pieces. Using your hands or a lightly floured rolling pin, stretch dough to form 8-inch rounds about 1/4 inch thick. If the dough begins to contract as you roll, let it rest for 10 minutes before rolling again. Transfer the dough rounds to the prepared pans. Using scissors, cut a V into one piece of dough to create the center notch of a heart shape. Stretch and pinch the opposite side to form the pointed end of the heart. Crimp the dough gently around the edge to form a border. Repeat with remaining dough. Divide pesto between dough, spreading in a thin even layer. Top with cheese, as desired, and sprinkle with parsley, salt, and pepper. Bake until crust is golden and cooked through, about 14 minutes. Rate it Print