Mini muffin pizzas

Mini muffin pizzas

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Cooking time

Ready in 15-25 minutes

Skill level

Easy

Servings

Enough for two child portions

This ingenious recipe means you can dish up delightful mini pizzas for kids in next to no time

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
329
protein
11g
carbs
20g
fat
24g
saturates
5g
fibre
2g
sugar
0g
salt
1.18g

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

  • Little Gem lettuce leaves
  • mustard and cress
  • 2-3 tbsp vinaigrette dressing

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Method

  1. 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.
  2. Heat the oil in a frying pan and cook the mushrooms, onion and courgette for 4-5 minutes until softened and golden.
  3. 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.
  4. Cut each muffin half in half again, and serve on two plates with the lettuce and mustard and cress tossed in vinaigrette.

Recipe from Good Food magazine, November 2003

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Comments

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patrick88's picture

I have used english muffins for years now as a base for mini pizzas, they're great for parties, kids and adults love them too! Toppings I have used include: pepperoni, cooked bacon, tuna, peppers, red onions, mushrooms, sweetcorn, tomatoes and grated cheddar. This is a brilliant idea, I can recommend them thoroughly!

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