Tomato Olive Mozzarella English Muffin Pizza Food

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.

ENGLISH MUFFIN PIZZA

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Arrange the English muffin halves cut side up onto a baking sheet. Lightly drizzle with olive oil. Place in the oven and toast until barely golden, about 4 minutes.
• Spoon 1 1/2 tablespoons pizza sauce over each one, using the back of a spoon to spread it evenly. Sprinkle with salt and pepper. Top with mozzarella cheese and Italian seasoning. Add any desired toppings.
• Bake for 10 minutes, until the cheese is melted and the muffins are browned on the edges. Top with fresh basil. Enjoy hot.

TOMATO, OLIVE & MOZZARELLA ENGLISH MUFFIN PIZZA

Steps:

• Toast muffin halves uner broiler until golden, about 2-3 minutes
• Mix garlic, butte and basil together and spread on each muffin half.
• Cut cross shape in the base of each tomato and plunge into bowl of boiling water. After a few minutes, pick up tomato with a fork and peel away skin.
• Chop tomato flesh and mix with tomato paste and olives.
• Divide mixture between muffins.
• Mix dressing ingredients and drizzle over each muffin. Arrange mozarella slices on top and season with salt and pepper.
• Return muffins to broiler for 1-2 minutes, or until cheese melts.
• Garnish with basil and serve at once.

PESTO, TOMATO, MOZZARELLA ENGLISH MUFFIN PIZZA

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.

MARINATED MOZZARELLA, OLIVES AND CHERRY TOMATOES

Steps:

• Put cherry tomatoes in a large bowl. Season with salt and pepper. Add the olives and toss.
• In a small bowl, stir together olive oil, vinegar, garlic, oregano and red-pepper flakes. Pour mixture over tomatoes and olives. Toss well to coat and let sit for at least 10 minutes and up to an hour.
• When ready to eat, arrange mozzarella in the center of a large platter (or arrange on individual plates). Spoon tomato and olive mixture over mozzarella. Garnish with lots of basil leaves.