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Annabel Karmel
Digital Weaning Course LB
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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.

Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 2
Great for:  Kids - 2-4 Years Kids 4+ Years
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1 English breakfast muffin, cut in half
1 tbsp tomato puree
1 tsp red pesto
1 tbsp olive oil
2 to 3 button mushrooms, sliced
1/2 small red onion, sliced
1/2 small courgette, thinly sliced
salt & freshly ground black pepper
50 g grated mozzarella or Cheddar Cheese
1 slice ham or salami cut into pieces (optional for non-vegetarians)
  1. Heat the olive oil in a small frying pan and cook the onion, mushrooms and courgette until softened and becoming golden.
  2. Season with a little salt and pepper.
  3. Toast the muffins until golden.
  4. Mix together the tomato puree and red pesto and spread over the muffins.
  5. Divide the vegetables between the two halves and scatter the cheese over the top.
  6. Place under a pre-heated grill for about 4 minutes or until golden and bubbling.

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