Muffin Pizzas Recipes

Steps:

• Heat the oil in a large pot over medium-high heat. Add the onions and cook, stirring, until softened and starting to brown, about 5 minutes. Stir in the carrots, peppers and zucchini and cook, stirring, until softened, about 15 minutes. Add the garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Continue to cook, stirring, until the vegetables are lightly browned, for 10 minutes.
• Stir in the crushed tomatoes. Add 1 cup water to the empty tomato can and pour into the pot. Reduce the heat to medium low and simmer until the vegetables are very soft, the sauce has thickened slightly and the rawness from the canned tomatoes has mellowed, about 20 minutes. Puree the vegetables with a hand blender or transfer to a blender and puree until smooth, holding down the lid with a kitchen towel to prevent the hot sauce from spraying. Season with additional salt and pepper if needed and cool. You will have about 5 cups of sauce.
• While the sauce simmers, lay the English muffin halves in a single layer on a baking sheet and lightly toast in a toaster oven set to broil or under an oven broiler, 2 to 3 minutes. Spread the top of each muffin with 1 to 2 tablespoons of sauce. Combine the 2 cheeses and sprinkle over the sauce. To serve as a snack right away, add your desired toppings and place the assembled pizzas under the broiler in the oven or toaster oven until the cheese is melted, 2 to 3 minutes.
• To make ahead: Place the entire tray of mini pizzas in the freezer and freeze until hard, about 1 hour. Stack in a plastic freezer bag until ready to eat. To reheat, place the frozen pizzas on a piece of heavy-duty foil, add any toppings you like and bake in a toaster oven at 400 degrees F until golden, hot and the cheese is melted, 13 to 15 minutes.

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.

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!

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the English muffin halves cut side up onto a baking sheet. Spoon some of the pizza sauce onto each one. Top with mozzarella cheese and pepperoni slices.
• Bake for 10 minutes in the preheated oven, or until the cheese is melted and browned on the edges.

Steps:

• In a large bowl, combine the chicken, mozzarella, spinach, mascarpone, Parmesan, tomato-basil sauce, basil, lemon juice, salt and pepper.
• Position an oven rack in the center of the oven and preheat to 425 degrees F. Spray a standard 12-cup muffin pan with nonstick spray.
• Lightly flour a work surface. Roll out the pizza dough to a thin large round, about 1/8-inch thick. Using a 3 1/2- to 4-inch-diameter round cutter, cut out 12 rounds for pizza crusts. Working with 1 crust at a time, settle 1 dough round into the prepared muffin pan. Press and pull the dough up the sides of the cup. Rotate the pan and repeat until the dough covers the bottom and sides. Pack in 2 to 3 tablespoons of filling. Repeat with the remaining dough rounds and filling.
• Bake the pizzas until the crusts are golden brown and the filling is bubbling, 16 to 18 minutes. Let stand 1 minute. Then use a small knife to loosen the pizzas. Arrange on a platter and serve.

Steps:

• Preheat oven to 425°. In a small bowl, mix the first 6 ingredients., Unroll pizza crust; cut into 16 squares. Press squares onto bottoms and up sides of 16 ungreased muffin cups, allowing corners to hang over the edges., Spoon 1 tablespoon sauce mixture into each cup. Top with cheese, mushrooms, broccoli and pepperoni. Bake until crusts are golden brown, 10-12 minutes. Serve remaining sauce mixture, warmed if desired, with pizzas. Freeze option: Freeze cooled baked pizzas in an airtight container. To use, reheat pizzas on a baking sheet in a preheated 425° oven until heated through.

Steps:

• Heat oven to 400°F. Place muffin halves cut-side-up on a parchment-lined baking sheet; brush generously with butter.
• Bake until lightly toasted, about 10 minutes. Layer on marinara and mozzarella and bake until melted, 6 to 8 minutes. Sprinkle on some sea salt and dried oregano and basil leaves before serving.

Steps:

• Lightly toast split English muffins.
• Top with 2 Tablespoons spaghetti sauce, 1 Tablespoon cooked sausage, and 1 Tablespoon cheese.
• Toast in toaster oven or broil a couple of minutes until cheese is melted.

Steps:

• Preheat the grill to high and toast the muffin halves until golden. Leave the grill on. Mix the tomato purée and pesto and spread over the cut sides of the muffins.
• Heat the oil in a frying pan and cook the mushrooms, onion and courgette for 4-5 minutes until softened and golden.
• Season, then divide the vegetables between the two muffin halves, scatter over the ham or salami and top with the grated cheese. Place under the grill and cook for 4 minutes or until bubbling.
• Cut each muffin half in half again, and serve on two plates with the lettuce and mustard and cress tossed in vinaigrette.

Steps:

• Drain tomatoes, reserving 1/4 cup liquid. In a bowl, combine the flour, baking powder, sugar, oregano and salt. Combine the egg, butter, tomatoes and reserved juice. Stir into dry ingredients just until moistened. Stir in 1/4 cup mozzarella cheese and 1 tablespoon Parmesan cheese. , Fill greased jumbo muffin cups two-thirds full. Sprinkle with the remaining cheeses. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool in pan for 5 minutes before removing to a wire rack.

Steps:

• Preheat the oven to 400°F (200°C).
• Make the roasted garlic butter: Drizzle the halved head of garlic with the olive oil and wrap tightly in aluminum foil.
• Transfer to the oven to bake for 40-50 minutes, or until the garlic cloves are golden and tender. Set aside to cool completely. Squeeze the garlic cloves into a bowl and mash into a paste using a fork. Add the melted butter and stir to combine. Keep in a warm place until ready to use. If the garlic butter solidifies, microwave for 15-20 seconds before using.
• Make the deep dish pizzas: Lightly grease a 12-cup muffin pan with nonstick spray.
• On a lightly floured surface, unroll the pizza dough and roll out slightly. Cut the dough lengthwise into quarters and crosswise into thirds so you have 12 squares total.
• Gently shape each piece of dough into a circle, then place into a prepared muffin cup, pressing the dough flush against the bottom and sides. Brush each dough cup with the roasted garlic butter.
• To 4 of the dough cups, add 1 tablespoon shredded mozzarella and 2 slices of pepperoni. Top with 1 tablespoon pizza sauce and a sprinkle of grated Parmesan to create mini Chicago-style deep dish pizzas.
• To another 4 dough cups, add 1 tablespoon pizza sauce, 1 tablespoon Italian sausage, ½ tablespoon diced green pepper, and ½ tablespoon diced onion. Finish with 1 tablespoon of shredded mozzarella to create mini Italian sausage and pepper deep dish pizzas.
• To the remaining 4 dough cups, add 4 cherry tomato halves and 1 tablespoon shredded mozzarella to each to create mini caprese deep dish pizzas.
• Transfer the pizzas to the oven to bake for 15-18 minutes, or until the dough is golden brown and the cheese is melted. Let cool in the pan for 5 minutes, then transfer to a serving platter. Drizzle the caprese pizzas with balsamic glaze and garnish with the basil.
• Serve warm.
• Enjoy!

Steps:

• Separate and toast the English muffin. It should be crispy.
• Place half of the marinara sauce on each half of the English muffin.
• Add half the cheese to each half of the English muffin.
• Add toppings. (If you are not using toppings, skip this step.)
• Microwave for 30 seconds or until the cheese is melted and the toppings are warm.
• Enjoy!