1 English breakfast muffin, cut in half<br />
1 tbsp tomato puree<br />
1 tsp red pesto<br />
1 tbsp olive oil<br />
2 to 3 button mushrooms, sliced<br />
1/2 small red onion, sliced<br />
1/2 small courgette, thinly sliced<br />
salt & freshly ground black pepper<br />
50 g grated mozzarella or Cheddar Cheese<br />
1 slice ham or salami cut into pieces (optional for non-vegetarians)<ol>
<li>Heat the olive oil in a small frying pan and cook the onion, mushrooms and courgette until softened and becoming golden.</li>
<li>Season with a little salt and pepper.</li>
<li>Toast the muffins until golden.</li>
<li>Mix together the tomato puree and red pesto and spread over the muffins.</li>
<li>Divide the vegetables between the two halves and scatter the cheese over the top.</li>
<li>Place under a pre-heated grill for about 4 minutes or until golden and bubbling.</li>
</ol>
Mini Muffin Pizzas
English muffins make delicious pizza bases. You can vary the toppings by adding some cherry tomatoes & sweetcorn instead of the courgette & mushroom combo.
