Easy English Muffin Pizzas Food

FAST ENGLISH MUFFIN PIZZAS

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.

ENGLISH MUFFIN PIZZAS

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.

ENGLISH MUFFIN PIZZA

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.

ENGLISH MUFFIN PIZZAS

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!

EASY PIZZA MUFFINS

Steps:

• Cut the muffins in half.
• spread with sauce.
• add toppings (as you would pizza).
• cook under griller until cheese melts.

EASY BAKE OVEN ENGLISH MUFFIN PIZZA

Steps:

• Separate the English muffins and place on a baking sheet. Top each with about 1 Tbs. of prepared sauce. Top with any additional pre-cooked toppings. Top with shredded cheese. Bake in your EASY-BAKE Oven for about 15-20 minutes.

EASY ENGLISH MUFFINS

Steps:

• Place 1/4 cup flour, yeast, and 1/2 cup water in a mixing bowl. Whisk together and set aside for about 10 minutes to see if thin layer of foam develops to ensure yeast is active. Drizzle in vegetable oil; add salt, egg white, remaining 1 3/4 cup flour, and remaining 1/4 cup warm water. Mix together until dough is very wet and sticky. Cover. Set in a warm spot and let rise until doubled, about 2 hours.
• Pull dough gently from sides of bowl, stirring slightly, and turn out onto a well-floured rolling surface. Work in just enough flour until dough is easily handled and can be cut into 6 pieces, about 1 minute. Cut dough into 6 equal portions. Form a seamless ball of dough, adding a pinch of flour to keep it from sticking. Flatten to make thick disks. Transfer dough onto a lined baking sheet sprinkled generously with cornmeal. Let rise until doubled, about 1 to 1 1/2 hours.
• Add clarified butter to skillet over medium heat. Carefully transfer muffin disks to skillet. Cook in batches to avoid overcrowding. Brown on one side, 5 or 6 minutes. Turn, and brown the other side, 5 or 6 minutes. Continue turning to get muffins evenly browned and cooked through, 7 or 8 minutes total per side. Transfer to a cooking rack and cool completely (this is key as you can't split the muffins unless they are cooled).
• Split cooled muffins with a fork, inserting tines all the way around edges so the 2 sides can be pulled apart. Toast and serve with jam.