Mini Pizza
Toasted English muffins make delicious mini pizza bases. Just let kids choose their favourite toppings and pop them under the grill for a few minutes.
Egg-free
Nut-free
Vegetarian
Ingredients
½ (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 (optional)
25g mozzarella or any 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 (optional)
25g mozzarella or any grated cheese
Suggested toppings (enough for two pizzas)
Mushrooms, sliced, sauteed in olive oil
1 ring pineapple, diced
Stoned black olives, thinly sliced
Baby courgettes, thinly sliced and sauteed in olive oil
1 ring pineapple, diced
Stoned black olives, thinly sliced
Baby courgettes, thinly sliced and sauteed in 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, sundried 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 (if using), 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.
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