Make English Muffin Mini Pizzas using toasted English muffins topped with mozzarella, pepperoni, or pesto, goat cheese, and fresh tomatoes – a quick and tasty twist on classic pizza that’s as fun to make as it is to eat!
You know, sometimes my family and I get this craving – this unstoppable craving – for pizza. I mean, who doesn’t, right? Recently, we heard about this brand-new pizza place down the block. Naturally, we went all out, ordering every topping under the sun and a little extra cheese for good measure.
But wow, was that a mistake. We barely made it through half the pie before sinking into what I now call the “pizza fog” – that heavy, overstuffed feeling where you know you’ve overdone it. And while I’m sitting there, full as a tick, it hits me. What if we had pizza but in a lighter, more snackable way? The kind you could eat a few of without needing a nap immediately after?
Enter: English Muffin Mini Pizzas. These babies were my answer to a craving without the pizza coma. Little bites that still give you that hit of melted cheese, rich sauce, and toppings but in a way that won’t leave you counting the minutes to bedtime. They’re a hit on busy weeknights or lazy Sundays, and trust me, they’re always a crowd-pleaser. Try them out – they just might be your new favorite too.
What makes this English Muffin Mini Pizzas recipe truly special?
Alright, so here’s the thing. These English Muffin Mini Pizzas are something you can whip up practically in your sleep, which I might’ve done once or twice! It’s that easy – and fast, too! We’re talking 20 minutes, tops. They’re perfect for all those moments you think, “What can I make that’s not a boring sandwich?” or when you’re ravenous but don’t want to deal with the whole production of actual pizza dough.
English muffins make an unexpectedly solid pizza base, and they toast up just right in the oven, giving that golden, crispy bite but still light enough that you won’t regret a second helping. And the best part? You get to pick your adventure with toppings: go classic with pepperoni, or step into gourmet territory with pesto, goat cheese, and tomatoes. So, yeah, they’re fast, fun, and versatile – the kind of recipe that feels like you invented it yourself in a pinch. And let’s be real, mini-anything is just better, isn’t it?
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What You Need To Make This English Muffin Mini Pizzas Recipe
When it comes to making these mini pizzas, each ingredient does some heavy lifting to bring that pizza craving to life in just a few bites. Here’s a rundown of the essentials to get these just right:
- English Muffins: There’s something about using English muffins that just makes sense. They’re airy, light, and get that perfect crisp when baked. I like to go with whole grain when I’m feeling “healthy,” or sourdough if I want a little tang.
- Mozzarella Cheese: Good ol’ mozzarella never lets you down. Go for shredded for the best melt – though I won’t lie, I’ve mixed in some cheddar or provolone in a pinch. Just whatever you’ve got that melts, really.
- Pepperoni: A little goes a long way here. Just three slices per muffin half keeps the grease down and gives you just enough of that classic pizza flavor. You can totally switch it up with turkey pepperoni or even veggie pepperoni if that’s your thing.
- Pesto and Goat Cheese: Now, if you’re aiming for that “fancy pizza vibe,” you’ve got to try the pesto and goat cheese combo. The pesto brings this punchy, herb-forward base, and goat cheese? It’s creamy with a bit of a tang that works magic with diced tomatoes on top.
Steps To Make English Muffin Mini Pizzas
Making these mini pizzas feels almost too easy, which is part of the fun! If you’ve got 20 minutes, you’ve got a plan. Here’s the lowdown:
- Step 1: Preheat the Oven
First things first, preheat that oven to 400°F. You want a good, hot oven to get everything bubbling and toasty. By the time it heats up, you’ll have the pizzas all ready to go – we’re not here to wait around. - Step 2: Prepare the English Muffins
Grab your English muffins and split them in half. These are your mini pizza “crusts,” so place them face-up on a baking sheet. This way, the muffin gets a nice, golden toast on the bottom while staying soft enough on top to soak up all those delicious toppings. - Step 3: Add the Sauce
Here’s where the magic begins. For the pepperoni pizzas, slather on about a tablespoon of pizza sauce per muffin half. Don’t skimp – but don’t go overboard, either. If you’re into a little heat, sprinkle on some red pepper flakes. - Step 4: Add Cheese and Toppings
Alright, cheese time. Divide up the mozzarella and spread it evenly on the pepperoni pizzas. Then lay three slices of pepperoni over each one – it’s like a pizza in miniature! For the pesto-goat cheese crowd, spread about half a tablespoon of pesto on each half, crumble on some goat cheese, and top with diced tomato for a pop of color and flavor. - Step 5: Bake to Perfection
Pop that baking sheet into your preheated oven, and bake for about 15-18 minutes. Keep an eye on them – you want bubbly cheese and golden edges. Once they’re there, pull them out and let them sit for a second (trust me, they’re hotter than they look!). Then dig in.
Storage Options:
If you actually have leftovers (rare around here), these little pizzas are surprisingly resilient. Short-term? Stick them in an airtight container in the fridge for up to three days. When you’re ready to reheat, throw them in the oven at 350°F for 5-10 minutes. Long-term? Freezing’s an option too! Once they’ve cooled, pop them onto a baking sheet to freeze. Then transfer to a freezer bag. They’ll keep for up to two months frozen, and when it’s time to eat, bake them straight from frozen at 375°F for 15 minutes. Easy, peasy.
Variations and Substitutions:
The beauty of this recipe? You can really make it your own. Here are a few variations if you’re feeling adventurous:
- Gluten-Free English Muffins: Grab a gluten-free version if needed – they’re surprisingly good, and hey, everyone gets to join in on the fun.
- Different Cheeses: Mozzarella’s great, but don’t let it have all the spotlight. Cheddar’s got a nice sharpness, feta makes the pesto combo shine, and provolone adds a smoky vibe.
- Add Veggies: Throw on some mushrooms, bell peppers, or olives for a veggie twist. It’s extra color and flavor, which never hurts.
- Meatless Option: Skip the pepperoni if you’re going vegetarian, or go for plant-based pepperoni or some seasoned tofu.
With each variation, it feels like a new recipe all over again, and it’s easy to tailor it to your preferences – or whatever you’ve got in the fridge!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
English Muffin Mini Pizzas
Ingredients
For Pepperoni Mini Pizzas:
- 2 English muffins split
- Salt and pepper to taste
- ¼ cup pizza sauce
- 1 cup mozzarella cheese shredded
- 12 slices pepperoni
- ½ tsp red pepper flakes optional
For Pesto-Goat Cheese Mini Pizzas:
- 2 English muffins split
- Salt and pepper to taste
- 2 tbsp pesto
- 2 oz goat cheese
- 1 Roma tomato diced
Instructions
For the Pepperoni Mini Pizzas:
- Begin by preheating your oven to 400°F (200°C) to ensure even cooking.
- Place the English muffin halves onto a baking sheet, cut side facing up, and lightly season with salt and pepper to enhance the flavor.
- Spread one tablespoon of pizza sauce onto each English muffin half, then sprinkle red pepper flakes if you prefer a slight heat.
- Divide the shredded mozzarella cheese evenly over each muffin half, and top each with three slices of pepperoni for a balanced, classic flavor profile.
- Transfer the baking sheet to the preheated oven and bake for 15 to 18 minutes, or until the cheese is melted and bubbly, and the edges are golden.
For the Pesto-Goat Cheese Mini Pizzas:
- Preheat your oven to 400°F (200°C) if not already done.
- Arrange the English muffin halves, cut side up, on a baking sheet and season lightly with salt and pepper.
- Spread half a tablespoon of pesto onto each muffin half, ensuring an even layer for balanced flavor.
- Top each with one tablespoon of crumbled goat cheese and a portion of the diced Roma tomato for added freshness.
- Place the baking sheet in the oven and bake for 15 to 18 minutes until the goat cheese is warm and slightly melted, and the muffins are crisp on the edges.
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
