English Muffin Pizzas
Nanny would make english muffin pizzas often in the summertime when Robin was growing up. It is a quick dinner and using the toaster oven will not heat up the kitchen as much as a large oven. Nanny would always use leftover tomato sauce, but we substitute a small can of sauce that we flavor with spices for a homemade touch. Originally served as part of Father/Daughter English Muffin Pizzas.
Ingredients
- 3 english muffins (split)
- 8 ounces small can tomato sauce
- 3 ounces part-skim mozzarella cheese
- onion powder
- garlic powder
- dried oregano
- salt & pepper
- red pepper flakes
- Pecorino romano cheese (freshly grated)
- 3 sprigs fresh italian basil (cleaned)
Instructions
We start by placing the six halves of english muffins in the toaster oven and toast for a couple of minutes. This precooks the muffins slightly and helps to crisp the bottom before we place the pizza toppings on top.
Meanwhile, we open the can of sauce and cut the mozzarella into thin slices.
We remove the english muffins from the toaster oven and place on a large dinner plate. We spoon on some of the sauce, being careful not to put too much. Since this is not a homemade sauce, sprinkling onion powder, garlic powder, oregano, salt and pepper, perks the sauce up. We top the sauce and spices with the mozzarella and add a little more sauce on top. We use about a third of the small can of sauce. We put the remaining sauce in a resealable plastic container and refrigerate. The pizzas are put on a piece of foil that will fit in the toaster oven and baked at 425 degrees for about 10 minutes.
When the cheese is melted and the muffin is at the desired crispness, we remove the pizzas to a serving plate. The pizzas are served with more dried oregano, red pepper flakes, Locatelli, and basil torn on top.