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.
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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 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 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)
Method
- Heat the olive oil in a small frying pan and cook the onion, mushrooms and courgette until softened and becoming golden.
- 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.
