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