English Muffin Pizzas
Whole-wheat English muffins make quick mini pizzas with tomato sauce, mozzarella, pepperoni, and mushrooms. They are easy to assemble and freeze.
Makes: 12 mini pizzas (6 servings) | Time: About 20 minutes
Ingredients
- 6 whole-wheat English muffins, split
- Up to 1 cup pizza sauce
- 1 cup shredded reduced-fat mozzarella
- 40 g turkey pepperoni
- 28 g mini pepperoni
- 40 g sliced mushrooms
- Pinch of dried basil
Directions
- Preheat the oven to 375°F. Place the English muffin halves cut side up on a parchment-lined baking sheet.
- Spread about 1 tablespoon pizza sauce on each half. Divide the mozzarella, pepperoni, and mushrooms evenly among the 12 halves, then sprinkle with dried basil.
- Bake for 10–12 minutes, until the cheese melts and the muffin edges are lightly crisp.
Storage
Cool leftovers promptly and refrigerate for up to 3–4 days, or freeze for up to 2 months. Reheat until hot throughout, to 165°F if serving from chilled or frozen.