Individual pizzas on English muffins
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Quantity: 12 mini pizzas
Complexity: easily
Quantity: 12 mini pizzas
These delicious and healthy individual pizzas are perfect for making with your kids, or you can make them ahead of time and freeze them for when your child gets home from school to reheat. No defrosting required! The pizza base is made with ready-made English muffins, cut in half horizontally. Top them with a delicious and healthy sauce made with tomatoes, zucchini, and bell peppers, and sprinkle with grated cheese. You can add any toppings you like. Freezing and reheating instructions are included at the end of the recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. l. olive oil
- 1 onion, chopped (about 2 cups)
- 2 small carrots, grated
- 1 red bell pepper, chopped (about 2 cups)
- 1 medium zucchini, cut into 1/2-inch pieces (about 3 cups)
- 1 clove garlic, thinly sliced
- 1 can (800 g) of canned crushed tomatoes
- 6 English muffins, cut horizontally in half
- 1.5 tbsp. grated mozzarella (about 170 gr.)
- 1/4 cup grated Romano cheese
- Toppings: sliced pepperoni or ham, grilled sausage or bacon, olives, cooked chopped broccoli, hot peppers or pineapple
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Cooking the dish according to the recipe:
- Heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring, until softened and beginning to darken, about 5 minutes. Add the carrots, pepper, and zucchini and cook, stirring, until softened, about 15 minutes. Add the garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper. Continue cooking, stirring, until the vegetables are golden brown, about 10 minutes.
- Add the pureed tomatoes. Pour 1 cup of water into an empty tomato can and pour into a saucepan. Reduce the heat to medium-low and simmer until the vegetables are very soft and the sauce has thickened slightly, about 20 minutes. Puree the sauce with an immersion blender or transfer it to a regular blender and blend until smooth, holding the lid slightly ajar with a kitchen towel to prevent the hot sauce from splattering. Season with salt and pepper if needed and let cool. You will have about 5 cups of sauce.
- While the sauce is simmering, place the English muffin halves in a single layer on a baking sheet and lightly toast in a toaster oven or broil for 2-3 minutes. Spread 1-2 tablespoons of sauce on each bun. Mix the two cheeses and sprinkle over the sauce. If serving immediately, add desired toppings and broil in a toaster oven or broil until the cheese is melted, 2-3 minutes.
- If you prepare in advance:
Place the entire baking sheet of mini pizzas in the freezer and freeze until firm, about 1 hour. Then transfer the pizzas to a freezer bag until ready to eat. To reheat, place the frozen pizzas on a piece of heavy-duty foil, add any toppings of your choice, and bake in a toaster oven at 200°C (400°F) until golden brown and the cheese is melted, 13-15 minutes. - Note:
This recipe makes more sauce than you need for 12 pizzas. Refrigerate any leftover sauce for up to 1 week and use it in any dish you normally use tomato marinara sauce for; or freeze it in 1-cup portions in plastic freezer bags.
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