Mini muffin pizzas

Mini muffin pizzas

By Annabel Karmel
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Ready in 15-25 minutes

Easy

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: per serving

  • kcal329
  • fat24g
  • saturates5g
  • carbs20g
  • sugars0g
  • fibre2g
  • protein11g
  • salt1.18g
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Ingredients

  • 1 English breakfast muffin, cut in half
  • 1 tbsp tomato purée
  • 1 tsp red pesto
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2-3 button mushrooms, sliced
  • ½ small red onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • ½ small courgette, grated
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 slice of ham or salami, cut into small pieces
    Salami

    Salami

    sah-lah-me

    Salami are a family of coarse, dry, boldly seasoned sausages. The intense flavour of salami…

  • 25g mozzarella or cheddar cheese, grated

To serve

  • Little Gem lettuce leaves
    Lettuce

    Lettuce

    lett-iss

    Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…

  • mustard and cress
    Mustard

    Mustard

    muss-tard

    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 2-3 tbsp vinaigrette dressing
    Vinaigrette

    Vinaigrette

    vin-uh-gret

    A basic oil and vinegar-based salad dressing usually used to dress salads. A good vinaigrette…

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.

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Comments (1)

patrick88's picture
patrick883rd Oct, 2013

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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