ENGLISH MUFFIN PIZZA
Easy, kid-approved English Muffin Pizza! Perfect for fast dinners, lunches, and healthy snacks. Tips for a not soggy crust and to make ahead and freeze.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 25m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Arrange the English muffin halves cut side up onto a baking sheet. Lightly drizzle with olive oil. Place in the oven and toast until barely golden, about 4 minutes.
- Spoon 1 1/2 tablespoons pizza sauce over each one, using the back of a spoon to spread it evenly. Sprinkle with salt and pepper. Top with mozzarella cheese and Italian seasoning. Add any desired toppings.
- Bake for 10 minutes, until the cheese is melted and the muffins are browned on the edges. Top with fresh basil. Enjoy hot.
Nutrition Facts : ServingSize 1 pizza, Calories 107 kcal, Carbohydrate 13 g, Protein 6 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 9 mg, Fiber 2 g, Sugar 3 g
PESTO PIZZA WITH FRESH TOMATOES & MOZZARELLA
Loaded with basil pesto, fresh tomatoes and mozzarella, pesto pizza is the ultimate summer pizza.
Provided by Jennifer Segal
Categories Dinner
Yield 4 (Makes two 12x8-inch pizzas)
Number Of Ingredients 13
Steps:
- Combine the flour, olive oil, yeast, salt and water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough comes together. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 5 minutes.
- Transfer the dough to a lightly oiled large bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place until it has doubled in size, about 1 hour.
- When the dough has risen, punch it down and place it on a lightly floured surface. Cut in half and roll each part into a ball. Cover the dough balls with a damp kitchen towel and let rest for 15 to 20 minutes (the dough will rise a bit).
- Meanwhile, set an oven rack in the bottom position and preheat the oven to 500°F. Sprinkle the cornmeal on an 18x13-inch baking sheet; set aside. Cut the tomatoes crosswise into ⅛-inch-thick slices and place on a paper towel-lined plate to drain the juices.
- Lightly dust a work surface with flour, and then press and stretch the rested dough into two 12x8-inch rectangles. If the dough is sticky, dust it lightly with flour. Place the two pizza doughs side-by-side on the cornmeal-dusted baking sheet. Press the dough out again so that it almost touches the edges of the pan.
- Spread ⅓ cup of the pesto evenly over the pizzas (2½ tablespoons each), leaving a 1-inch border. Bake on the bottom rack for 4 minutes. Remove the pan from the oven; and then top the pizzas with the mozzarella cheese, followed by the tomato slices and Parmigiano-Reggiano. Season each pizza with an ⅛-teaspoon salt and a few grinds fresh black pepper. Place the pizzas back in the oven and bake until the crust is crisp and golden, 6 to 8 minutes more. Transfer the pizzas to a cutting board. Drizzle the remaining pesto over the pizzas and sprinkle with the fresh basil. Cut into slices and serve immediately.
- Note: Active dry yeast may be used instead of instant/rapid-rise yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the warm water and let it sit until frothy, about 10 minutes. After that, add it to the flour, olive oil, and salt, and proceed with the recipe.
- Make Ahead Instructions: Once the dough has completed it's initial rise, and you've cut it in half to form two balls, lightly coat each dough ball with olive oil. Place the dough ball(s) into a freezer bag and seal shut, squeezing out all the air. Refrigerate for 1 to 2 days. When ready to use, let the dough sit out on the countertop for 30 minutes to warm up before stretching.
- Freezer-Friendly Instructions: The dough can be frozen for up to 3 months. When ready to use, defrost in the refrigerator overnight (or for at least 12 hours), and then let it warm up on the countertop for about 30 minutes before stretching.
Nutrition Facts : Calories 950, Fat 57g, Carbohydrate 80g, Protein 32g, SaturatedFat 10g, Sugar 3g, Fiber 6g, Sodium 1663mg, Cholesterol 60mg
PESTO, TOMATO, MOZZARELLA ENGLISH MUFFIN PIZZA
This is a tasty breakfast or lunch :) I thought next time I might try scrambled egg and make for breakfast. It is quick and very easy. It is a great way to use up extra pesto. Enjoy :)
Provided by Frugal chef
Categories Lunch/Snacks
Time 10m
Yield 1 pizza, 1 serving(s)
Number Of Ingredients 4
Steps:
- Toast your english muffin.
- Spread pesto on top.
- Put a slice of tomato over pesto.
- Sprinkle with mozzarella.
- Put in oven on 350°F until cheese is melted.
- Enjoy.
Nutrition Facts : Calories 252.3, Fat 9.4, SaturatedFat 5.3, Cholesterol 29.5, Sodium 479.2, Carbohydrate 28.4, Fiber 2.7, Sugar 4, Protein 13.9
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