Mini muffin pizzas
This ingenious recipe means you can dish up delightful mini pizzas for kids in next to no time
Difficulty and servings
Enough for two child portions
Preparation and cooking times
Ready in 15-25 minutes
- Preheat the grill to high and toast the muffin halves until golden. Leave the grill on. Mix the tomato purée and pesto and spread over the cut sides of the muffins.
- Heat the oil in a frying pan and cook the mushrooms, onion and courgette for 4-5 minutes until softened and golden.
- Season, then divide the vegetables between the two muffin halves, scatter over the ham or salami and top with the grated cheese. Place under the grill and cook for 4 minutes or until bubbling.
- Cut each muffin half in half again, and serve on two plates with the lettuce and mustard and cress tossed in vinaigrette.
Per serving
329 kcalories, protein 11g, carbohydrate 20g, fat 24 g, saturated fat 5g, fibre 2g, salt 1.18 g
Recipe from Good Food magazine, November 2003.
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http://www.bbcgoodfood.com/recipes/1076/
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Ingredients
- 1 English breakfast muffin , cut in half
- 1 tbsp tomato purée
- 1 tsp red pesto
- 1 tbsp olive oil
- 2-3 button mushrooms , sliced
- ½ small red onion , sliced
- ½ small courgette , grated
- 1 slice of ham or salami , cut into small pieces
- 25g mozzarella or cheddar cheese, grated
TO SERVE
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Difficulty and servings
Enough for two child portions
Preparation and cooking times
Ready in 15-25 minutes
Ingredients
- 1 English breakfast muffin , cut in half
- 1 tbsp tomato purée
- 1 tsp red pesto
- 1 tbsp olive oil
- 2-3 button mushrooms , sliced
- ½ small red onion , sliced
- ½ small courgette , grated
- 1 slice of ham or salami , cut into small pieces
- 25g mozzarella or cheddar cheese, grated
TO SERVE
Per serving
329 kcalories, protein 11g, carbohydrate 20g, fat 24 g, saturated fat 5g, fibre 2g, salt 1.18 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
