http://www.lawrence.com/users/shenning/photos/2011/feb/14/208011/

Happy Valentine’s Day, folks. Hope you’re planning on a meal tonight with a loved one. If you’re going to make it meatless, may we suggest a meat-free adaptation of a recipe we’ve had here or there on Lawrence.com?

This recipe originally appeared in my Valentine’s night in story last week, but the idea of a heart-shaped pizza was too good to waste. It’s just so cute, it’s perfect for Valentine’s Day — and, if you get rid of the prosciutto found in the original, you’ll capture the hearts of pigs everywhere.

Valentine’s Day Deep Dish Pizza

1 tube (2.8 ounces) sun-dried tomato paste

2 teaspoons garlic paste

1 tablespoon olive oil

1/2 medium tomato

1 pound fresh or thawed frozen pizza dough

6 ounces thin sliced provolone cheese

1 jar (8.5 ounces) roasted red peppers, drained and patted dry

2 tablespoons pesto paste

12 ounces shredded mozzarella

Preheat oven to 425 degrees. Line a 10 x 2-inch heart-shaped or round cake pan with aluminum foil, overlapping the sides of the pan 2 inches. Lightly oil the foil.

Stir together the sun-dried tomato paste and garlic paste with the olive oil and oregano. Cut the tomato in half and remove the core. Squeeze the tomato to discard the juice. Slice thin.

Pat the dough out evenly to fit the pan, pressing the dough against the sides and around the rim. Arrange half the provolone slices on top of the dough. Spread with the sun-dried tomato mixture. Arrange the remaining ingredients as follows: roasted red peppers and remaining provolone. Dot with the pesto paste. Top with a layer of the tomato slices followed by the mozzarella.

Bake 35 minutes or until browned and bubbling. Let stand 10 minutes.

Use the foil to lift the pizza from the pan. Slide onto a cutting board and discard the foil. Cut into wedges to serve.

Makes 6 servings.

— Recipe from Jennifer Moore with Amore.