ENGLISH-MUFFIN BREAKFAST PIZZA
Steps:
- Preheat the oven to 450 degrees. Line a small baking sheet with foil.
- Place the English muffin halves cut-side up on the baking sheet. Top each with tomato and drizzle with the olive oil. Sprinkle the Canadian bacon over the tomatoes, then top with the mozzarella. Bake for 10 to 12 minutes, or until the cheese is melted and beginning to brown. Sprinkle with basil.
Nutrition Facts : Calories 300, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 670 milligrams, Carbohydrate 32 grams, Fiber 6 grams, Protein 17 grams
TUSCAN KALE PESTO PIZZA WITH SHRIMP SCAMPI
Provided by Valerie Bertinelli
Categories main-dish
Time 1h45m
Yield 6 pizzas
Number Of Ingredients 24
Steps:
- For the Tuscan kale pesto: Place the entire dressed salad--including the hazelnuts, raisins and shaved pecorino--in a food processor and process to a fine paste. With the motor running, stream in the olive oil until the paste loosens into a pesto. Use immediately or store in an airtight container for up to 2 days before using. (Makes 2 1/2 cups; see Cook's Note.)
- For the shrimp scampi: Heat the butter and olive oil in a 12-inch skillet over medium-high heat. Sprinkle the shrimp with 2 teaspoons salt; add to the hot pan, along with the garlic. Cook until the shrimp are just starting to turn pink, 3 minutes. Add the wine and chile paste, and bring to a boil; boil until the shrimp are cooked through and the wine is reduced by half, about 4 minutes. Remove from heat and stir in the lemon juice and lemon zest. Season with more salt if needed.
- For the pizza: Preheat the oven to 450 degrees F. Line two baking sheets with foil.
- Place the flatbreads, bottom-side up, on the prepared baking sheets; brush each with 1 tablespoon of the oil. Transfer to the oven and toast until just beginning to brown and get crispy. Let cool for 5 minutes.
- Turn the flatbreads over, spread 1/4 cup kale pesto over each and then sprinkle each with 1/3 cup of the fontina. Place back in the oven for another 5 minutes, until the top edges have browned slightly and the cheese is melted. Remove from the oven and top with 6 to 8 pieces of shrimp per pizza. Spoon over some scampi sauce.
- Cut the pizzas into smaller pieces and serve immediately.
- In a large bowl, combine the kale and 1/2 teaspoon salt. Massage the salt into the kale and let sit for 10 to 15 minutes. In another bowl, combine the raisins, 1/4 cup of the vinegar and 1/4 cup hot water. Rehydrate the raisins for at least 15 minutes. Drain when ready to serve.
- Combine anchovies, grated pecorino, shallots, honey and the remaining 1/4 cup vinegar in a blender. Blend on high speed until smooth. With the motor running, slowly add in the oil. Pour the dressing over the salad at least 15 minutes before serving to help further tenderize the kale.
- When ready to serve, add the toasted hazelnuts and plumped golden raisins to the salad, and garnish with shaved pecorino.
KALE & POMEGRANATE PIZZA WITH CREAMY PESTO SAUCE
Two doses of kale - both in the creamy, garlicky pesto and piled on top - make this pizza a green powerhouse (in the most delicious way, promise!) Top with ruby-red pomegranate arils for color and a little irresistible sweet and salty contrast.
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 17
Steps:
- Preheat oven to 450 degrees Fahrenheit. Sprinkle a pizza stone or large baking sheet with a little cornmeal, if desired. Set aside.
- Make the creamy kale pesto sauce. In the bowl of a food processor fitted with the "S" blade, add the 2 cups kale, pecans, Parmesan cheese, garlic, red pepper flakes, and olive oil. Pulse, scraping down the sides if necessary, until pureed. If necessary, drizzle in a little more olive oil, a couple of teaspoons at a time, until it's a saucy consistency and has turned a lighter shade of green. Add the sour cream and a pinch of salt and pulse until blended. Taste and add additional salt and some freshly ground black pepper if desired. Set aside.
- Roll out your pizza dough to approximately 14 inches in diameter and transfer to the pizza stone or baking sheet. Pour on the creamy kale pesto sauce and spread with the back of a spoon, leaving a 1/2-inch border. Top with mozzarella, then add the onions in an even layer.
- To a large bowl, add 3 cups kale and drizzle with 2 teaspoons olive oil. With your hands, toss well until the leaves are coated with the oil. Pile the kale onto the pizza, spreading to distribute evenly. Sprinkle with a pinch or two of salt.
- Bake until the crust is golden brown, the cheese is bubbly, and the kale is cooked down and crispy in places, about 10 minutes, depending on your crust. Remove from oven and top with pomegranate arils. Cut into wedges and serve.
ENGLISH MUFFIN PIZZAS
My mom made these when I was a child and now my daughter and I are making them together too. Very fun meal to get the kids involved! Would be perfect for a birthday party - a mini pizza party where you can pick your own toppings!! This is also a great idea for daycares - the kids love being involved in making their meals.
Provided by Mom2Rose
Categories Lunch/Snacks
Time 25m
Yield 12 muffins, 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350.
- Split open the whole english muffins and arrange the 12 halves onto a baking sheet.
- Spread 1-2 spoonfuls of spaghetti sauce onto muffin halves - do not use too much or it will make the muffin bottoms soggy.
- Sprinkle muffins with shredded cheese.
- Arrange 2-3 pepperoni slices on top of the cheese.
- Put muffins in oven and bake for 15-20 minutes or until cheese is melted and muffins are toasted.
- ADDITIONAL TOPPINGS: Green peppers, onions, olives, ham, sausage, hamburger, mushrooms, peppers, salami, artichoke hearts, tuna, breakfast toppings (i.e. eggs, ham) etc. - Let your imagination run wild!
- MY FAVORITE: sauce, cheese, artichoke hearts, capers, salami (cut up into pieces) and dried italian herbs - AWESOME!
ENGLISH MUFFIN PIZZA
Fun little pizzas that are great for a quick meal or for a snack, kids birthdays, or parties. Always a big hit.
Provided by Ashley
Categories Appetizers and Snacks Meat and Poultry Pork
Time 30m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange English muffin halves, cut-side up, on a baking sheet. Spoon 1 to 2 tablespoons pizza sauce onto each English muffin; top with mozzarella cheese. Place pepperoni slices on 1/3 the pizzas and Italian sausage on 1/3 the English muffins, leaving the remaining 1/3 with just cheese.
- Bake in the preheated oven until cheese is melted, about 10 minutes.
Nutrition Facts : Calories 243.9 calories, Carbohydrate 16.8 g, Cholesterol 35.5 mg, Fat 13.6 g, Fiber 0.5 g, Protein 12.8 g, SaturatedFat 5.4 g, Sodium 780.5 mg, Sugar 1.3 g
KALE PESTO ENGLISH MUFFIN PIZZA
Healthy pizzas, if you are new to kale this is a great way to try it!
Provided by bentgrass252
Categories Cheese Appetizers
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a pot of water to a boil. Cook kale and garlic in the boiling water until kale is softened, about 5 minutes. Drain and rinse kale and garlic under cold water, reserving the boiling water.
- Blend kale, garlic, Parmesan cheese, and about 1 tablespoon of the boiling water in a blender until smooth; add more water as needed to thin the pesto.
- Spoon about 1 tablespoon pesto onto each English muffin half; sprinkle with chicken and top with mozzarella cheese. Arrange pizzas on a baking sheet.
- Bake in the preheated oven until mozzarella cheese is melted and lightly browned, about 20 minutes.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 33.2 g, Cholesterol 31.8 mg, Fat 7.5 g, Fiber 5.6 g, Protein 17.9 g, SaturatedFat 3.3 g, Sodium 410.2 mg, Sugar 5.7 g
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
VEGAN KALE PESTO PASTA
Whizz up kale, pumpkin seeds, basil and garlic to make this easy kale pesto. It's perfect stirred through wholemeal spaghetti for a healthy vegan meal
Provided by Tracey Raye
Categories Dinner, Lunch
Time 20m
Number Of Ingredients 8
Steps:
- Bring a pan of water to the boil. Cook the kale for 30 secs, drain and transfer to a bowl of ice-cold water for 5 mins. Drain again and pat dry with kitchen paper.
- Put the basil, garlic, seeds, oil, nutritional yeast, lemon juice and zest, and drained kale in a food processor. Blitz until smooth, then season. Loosen with a splash of water, if it's too thick.
- Cook the pasta following pack instructions, then toss with the pesto and serve.
Nutrition Facts : Calories 537 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 1 grams sugar, Fiber 13 grams fiber, Protein 18 grams protein, Sodium 0.1 milligram of sodium
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