English Muffin Pizzas

Bring back the taste of your childhood with this easy English muffin pizza recipe—perfect for a fun and tasty cooking project with the kids.

These mini pizzas are fun to make with kids. Jennifer Segal

View the print ready version of this recipe.

Were English muffin pizzas a staple of your childhood, too? In my family, they were a favorite for a quick and easy meal, and my sister and I always looked forward to “helping” our mom prepare them. It’s been ages since I last thought about them, but stumbling upon a recipe recently made me wonder: were they actually as good as I remembered, or was it just a case of nostalgia? So, I decided to recreate this childhood classic and I’m happy to report, they truly are as yummy as I remembered.

The key to making the best English muffin pizzas is to toast the English muffins before you top them with sauce and cheese. This simple step keeps them from becoming soggy and undercooked, ensuring that each bite is filled with a satisfying crunch. After all, with English muffins, the magic is in the toasty nooks and crannies.

What You’ll Need To Make English Muffin Pizzas

Jennifer Segal

Step-by-Step Instructions

Preheat the broiler. Line a baking sheet with aluminum foil for easy clean up. Toast the English muffins in the toaster until golden brown and crisp on top and bottom.

Jennifer Segal

Arrange the muffins cut side up on the prepared baking sheet. Spoon a generous tablespoon of pizza sauce over each muffin half.

Jennifer Segal

Top with the mozzarella cheese and pepperoni, then sprinkle with the Parmigiano Reggiano cheese and oregano.

Jennifer Segal

Place the pizzas under the broiler for a few minutes, until the cheese is melted, bubbling and slightly golden.

Jennifer Segal

English Muffin Pizzas

Serves 8

Prep Time: 10 Minutes Cook Time: 5 Minutes Total Time: 15 Minutes

• 4 English Muffins, sliced down the center
• 1 cup marinara or pizza sauce
• 1 cup shredded mozzarella cheese
• 2 ounces thinly sliced pepperoni, cut into quarters
• 1 tablespoon freshly grated Parmigiano Reggiano cheese
• About 1/4 teaspoon dried oregano

Preheat the broiler and set a rack in the top position. Line a baking sheet with aluminum foil for easy clean up.

Toast the English muffins under the broiler for about 1 minute on each side, or until golden brown and crisp on the top and bottom.

Arrange the muffins cut side up on the prepared baking sheet. Spoon a generous tablespoon of pizza sauce over each muffin half.

Top with the mozzarella cheese and pepperoni. Sprinkle with the Parmigiano Reggiano cheese and oregano.

Place the pizzas under the broiler for a few minutes, or until the cheese is melted, bubbling and slightly golden. Serve warm.

Freezer-Friendly Instructions: These pizzas can be frozen for up to 3 months. Let them cool completely, then wrap them individually in plastic wrap or foil and place in a resealable bag. Reheat them (directly from the freezer) in a 375 F oven for 10 to 15 minutes, or until heated through.

Pair With

Big Italian Salad

Nutrition Information

Per serving (4 servings)

Calories: 448, Fat: 25 g, Saturated fat: 13 g, Carbohydrates: 33 g, Sugar: 4 g, Fiber: 4 g, Protein: 24 g, Sodium: 1,133 mg, Cholesterol: 73 mg

Nutritional Data Disclaimer

This article was originally published on OnceUponaChef.com. Follow on Instagram

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