This is recipe number two of English Muffin Week at Alaska from Scratch! This is a super fun way to use English muffins, especially homemade ones. These little handheld pizzas make a fantastic and quick lunch option and they’re great for kids. Everyone can customize their own pizzas and they broil up in just a couple of minutes.
The key to really crunchy and perfect pizza is to take the extra minute or so to toast them well before applying the toppings. This way they do not become soggy from the sauce. You can add any combination of toppings, sauces, and cheeses you like. I’m starting you off with two terrific recommendations – a classic pepperoni and a tomato pesto. I’d love to hear what other options you come up with.
English Muffin Pizzas
Open faced English muffin pizzas topped with pizza sauce or pesto sauce and whatever toppings you like.
Servings: 4
Calories: 120kcal
Ingredients
- 2 English muffins split and toasted
For Pepperoni Pizzas:
- 2 tablespoons pizza sauce 1-2 teaspoons per English muffin half
- ¼ cup shredded mozzarella cheese 1 tablespoon per pizza
- 12 pepperoni slices 3 slices per pizza
For Pesto Pizzas:
- 2 tablespoons pesto sauce 1-2 teaspoons per English muffin half
- ¼ cup shredded mozzarella cheese 1 tablespoon per pizza
- 4 tomato slices
- sea salt
- black pepper
Instructions
- Set oven to broil. Place toasted English muffins on a baking sheet. Top with sauce, cheese, and toppings. Broil until cheese is melted and golden, about 2 minutes (more or less depending on your oven, so watch it closely).
Notes
Nutrition shown is for 1 pepperoni English muffin pizza.
Nutrition
Serving: 1 pizza | Calories: 120kcal | Carbohydrates: 14g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 306mg | Potassium: 81mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 0.4mg
