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
- English muffins, split and toasted
- For Pepperoni Pizzas:
- 1-2t pizza sauce per English muffin half
- 1T mozzarella cheese, shredded per pizza
- 3-4 pepperoni slices per pizza
- For Pesto Pizzas:
- 1-2t pesto sauce per English muffin half
- 1T mozzarella cheese, shredded per pizza
- 1 tomato slice per pizza
- sea salt and pepper
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).
