How to make easy vegan mini valentines day pizzas in the shape of hearts, perfect for sharing with your loved ones!

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Pre-heat the oven to 180°C fan and line a baking tray with grease proof paper.
Unroll the pastry sheet, use a rolling pin to roll out any folds or creases.
Use a medium sized heart shaped cookie cutter to chomp out hearts and place spaced out on the lined baking tray.
Spread vegan pesto over each pastry heart, leaving a small border around the pastries to prevent overfilling.
Sprinkle some grated dairy-free cheese over the pesto.
Use heart plungers or mini heart cookie cutters to chomp out mini shapes from the vegan meat alternatives. Place on each pastry.
Optional step: Brush dairy-free milk around the edges of the pastry to help with browning and crispiness.
Bake in the middle of the oven for 10 minutes or until puffed up, golden and cheese cheese has melted.
Remove from the oven and allow to cool for a few minutes before plating up.
Serve with a sprinkle of ground black pepper, basil leaf or drizzle of some hot sauce.
Enjoy!

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Storage: Storing puff pastry pizzas depends on whether they are baked or unbaked. Best enjoyed fresh, baked day of making.

Baked: Allow to cool, store in an airtight / sealed container in the fridge for up to 3 days. Reheat in the oven at 180°C fan until crisp.

Unbaked: Assemble then freeze on a tray, transfer to a freezer-safe container. Bake from frozen, adding a few extra minutes to the cooking time.