Mini Pizza
Toasted English muffins make delicious pizza bases. Just let kids choose their favourite toppings & pop them under the grill for a few minutes.
Nut Free
Vegetarian
Ingredients
1/2 (25g) small red onion, chopped
2 tsp olive oil
1 tbsp tomato puree
2 tsp sundried tomato paste
1 tbsp water
2 English muffins
2 tbsp sweetcorn
2 slices of ham
25 g mozzarella or grated cheese
2 tsp olive oil
1 tbsp tomato puree
2 tsp sundried tomato paste
1 tbsp water
2 English muffins
2 tbsp sweetcorn
2 slices of ham
25 g mozzarella or grated cheese
Suggested Toppings (enough for two pizza's)
Mushrooms, sliced, sauteed plus 1 tbsp olive oil
1 ring pineapple, diced
stoned black olives, thinly sliced
baby courgettes, thinly sliced and sauteed, plus 1 tbsp olive oil
1 ring pineapple, diced
stoned black olives, thinly sliced
baby courgettes, thinly sliced and sauteed, plus 1 tbsp olive oil
Method
- Heat the olive oil and sauté the onion for 3 to 4 minutes. Remove from the heat, stir in the tomato puree, sun dried tomato paste and water and season to taste with salt and pepper.
- Split the muffins and toast. Preheat the grill to high and spread the tomato sauce over the muffins. Sprinkle over the ham and sweetcorn and cover with the grated cheese.
- Preheat the grill to high. Cook the pizzas for 4 minutes until the cheese is bubbling and golden. Decorate with your favourite toppings. Allow to cool slightly before serving.
