English Muffin Pizzas
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Bring back the taste of your childhood with this easy English muffin pizza recipe—perfect for a fun and tasty cooking project with the kids!
Were English muffin pizzas a staple of your childhood, too? In my family, they were a favorite for a quick and easy meal, and my sister and I always looked forward to “helping” our mom prepare them. It’s been ages since I last thought about them, but stumbling upon a recipe recently made me wonder: were they actually as good as I remembered, or was it just a case of nostalgia? So, I decided to recreate this childhood classic and I’m happy to report, they truly are as yummy as I remembered.
The key to making the best English muffin pizzas is to toast the English muffins before you top them with sauce and cheese. This simple step keeps them from becoming soggy and undercooked, ensuring that each bite is filled with a satisfying crunch. After all, with English muffins, the magic is in the toasty nooks and crannies.
Table of Contents
“My little boy and I made these together for dinner one night. He was thrilled to help! We used bell peppers, mushrooms, and onions for our toppings. Fun and yummy!”
What You’ll Need To Make English Muffin Pizzas
Step-by-Step Instructions
Preheat the broiler. Line a baking sheet with aluminum foil for easy clean up. Toast the English muffins in the toaster until golden brown and crisp on top and bottom.
Arrange the muffins cut side up on the prepared baking sheet. Spoon a generous tablespoon of pizza sauce over each muffin half.
Top with the mozzarella cheese and pepperoni, then sprinkle with the Parmigiano Reggiano cheese and oregano.
Place the pizzas under the broiler for a few minutes, until the cheese is melted, bubbling and slightly golden.
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English Muffin Pizzas
Bring back the taste of your childhood with this easy English muffin pizza recipe—perfect for a fun and tasty cooking project with the kids!
Ingredients
- 4 English Muffins, sliced down the center
- 1 cup marinara or pizza sauce
- 1 cup shredded mozzarella cheese
- 2 ounces thinly sliced pepperoni, cut into quarters
- 1 tablespoon freshly grated Parmigiano Reggiano cheese
- About ¼ teaspoon dried oregano
Instructions
- Preheat the broiler and set a rack in the top position. Line a baking sheet with aluminum foil for easy clean up.
- Toast the English muffins under the broiler for about 1 minute on each side, or until golden brown and crisp on the top and bottom.
- Arrange the muffins cut side up on the prepared baking sheet. Spoon a generous tablespoon of pizza sauce over each muffin half. Top with the mozzarella cheese and pepperoni. Sprinkle with the Parmigiano Reggiano cheese and oregano.
- Place the pizzas under the broiler for a few minutes, or until the cheese is melted, bubbling and slightly golden. Serve warm.
- Freezer-Friendly Instructions: These pizzas can be frozen for up to 3 months. Let them cool completely, then wrap them individually in plastic wrap or foil and place in a resealable bag. Reheat them (directly from the freezer) in a 375°F oven for 10 to 15 minutes, or until heated through.
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Nutrition Information
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- Per serving (4 servings)
- Calories: 448
- Fat: 25 g
- Saturated fat: 13 g
- Carbohydrates: 33 g
- Sugar: 4 g
- Fiber: 4 g
- Protein: 24 g
- Sodium: 1,133 mg
- Cholesterol: 73 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I used to make thes all the time when my kids were toddlers. I forgot all about them. I made them for my son (now a teenager) and his friends and they loved them!
i remember making them in 7th grade cooking class. the only difference is we used ketchup instead of tomato paste.
This would be perfect for a make-your-own pizza bar! Have various toppings & cheeses available, and each guest makes choices. Our gatherings are always informal anyway–hanging out in the kitchen is normal!
The kids can make these on their own and they love them. My mom use to make these for us when we were kids. Great idea!
Made this on my pizza stone over the grill and they turned out perfectly for a summer dinner meal. These are easy to make in large quantities as people come and go at different times. They can personalize the toppings as well on these mini pizzas.
Just made these for the kids… they loved making mini pizza! Added some broccoli and meatballs! Perfect meal!!! Thank you!
Made these for boxed them for my daughters lunch for school. Quick & easy.
Thanks for the reminder, I hadn’t made these in at least 10 years. They were great. I threw on some pickled jalepenos, tasty and easy.
These brought back a lot of memories. So good. 🙂
Love these! My mother made them when I was a kid with jack cheese, I use this method (old pizza cook that I am), and the kids just eat them up! One of the favorites in my house. Also works great with bagel thins for those (like me) who want to cut down on their bread intake.