Making English muffin pizzas in the oven is one of those weeknight dinners that feels almost too easy to count as cooking, and yet it hits the spot every single time. What sets ours apart is two things: a light brush of olive oil and a quick toast before anything else goes on, and the type of English muffin we recommend. That combination gives you a crisp, sturdy crust that holds up to the sauce instead of turning soft and soggy underneath. The other thing we love about these is that nobody has to agree on toppings. Everyone builds their own, and dinner is on the table in about 15 minutes.
My husband and I have been making these frequently as of late, usually on nights when we want pizza but do not want to wait on (or pay for) delivery or dig a mediocre frozen one out of the freezer. Fast weeknight dinners are a lot of what I do around here. I have developed nearly 80 easy recipes for dinner for this site and counting, plus a whole category of 30-minute dinners for nights when there is not much time to work with, and these are among the fastest of the bunch. English muffin pizzas scratch that pizza itch completely, and you can make the amount you actually want, whether that is two halves for yourself or a full sheet pan to feed the family.
The change that took these from pretty good to really, really good was switching to sprouted grain English muffins. We started buying sprouted grain bread over the past year, and when I spotted the English muffins I figured I would try those too. I will be upfront: I do not love them as a regular English muffin. But as a pizza base, they are excellent. They are denser and chewier than a standard English muffin, which means they taste and feel a lot more like actual pizza crust. Once I made these with them, I stopped making them any other way.
Always looking for fun ways to mix-up pizza night? Give our pepperoni pizza monkey bread recipe a try! If you’re into more experimental toppings, our broccoli arugula pizza is a good one too.
You’ll Love These English Muffin Pizzas
Ready in about 15 minutes. Preheat, toast, top, bake. This is faster than delivery and faster than most frozen pizzas.
A crisp crust, not a soggy one. The olive oil and the pre-toast make these leaps and bounds better than any recipe that puts the sauce straight on the muffin. This way the sauce goes on a toasted surface instead of soaking straight into the muffin.
Customizable. You can mix and match toppings so nobody is negotiating over one pizza flavor! Extra sauce on yours, all the pepperoni on someone else’s, cheese only for her.. you get the idea. Mom doesn’t need to go crazy, the kids will love them (and the adults will too!).
Make one or make twenty. Ok, 20 might be a bit aggressive… but the point is there is no specific batch size to worry about. Make two halves for yourself for lunch or fill a whole sheet pan when you have people over.
Why We Use Sprouted Grain English Muffins
Any English muffin will work here, so do not run to the store if you have a package of the regular kind in your fridge. But if you want the best version of this, sprouted grain English muffins are worth seeking out. We use Ezekiel 4:9 Sprouted Whole Grain English Muffins.
The difference is the texture. Sprouted grain muffins are noticeably denser and chewier than standard ones, with a tighter crumb and fewer of those big nooks and crannies. That works against them at breakfast (in my opinion), which is why I am not the biggest fan of them with butter and jam. But it works entirely in their favor here as the base for mini pizzas. The denser structure means they do not collapse under sauce, and the chew reads a lot more like real pizza crust than a soft, airy muffin does.
They are also usually sold frozen, which is convenient in its own way since you can keep a package on hand and pull out exactly what you need. We usually buy them and store in the fridge so they’re thawed and ready to go.
Ingredients for Pizza on an English Muffin
- English muffins. The base of the whole thing. Split them in half so you get two mini pizzas per muffin.
- Olive oil. Brushed on the cut side before toasting. It helps the surface crisp up and creates a barrier so the sauce does not soak straight in.
- Jarred pizza sauce. Store-bought is completely fine here and keeps this a 15 minute dinner. Use whatever brand you like.
- Shredded mozzarella cheese. Melts into that classic stretchy pizza cheese layer.
- Pepperoni slices. Our standard, though this is where you can go in any direction you want. We use standard-sized pepperonis, but minis are a great choice too!
- Italian seasoning and/or a pizza sprinkle blend. A pinch over the top before baking pulls everything together. We use the house blend pizza seasoning from The Spice House.
Since the whole point of these is that you make as many as you want with whatever you like, treat the amounts in the recipe card as a starting point rather than a rule.
All ingredient measurements and full recipe details can be found in the recipe card at the bottom of the page.
How to Make English Muffin Pizzas in the Oven
Preheat and prep. Preheat the oven to 400°F and line a baking sheet with parchment paper. When making two servings as shown, I’m using one of my Nordic Ware quarter sheet pans.
Split and oil the muffins and brush with olive oil. Place the cut side up on the prepared baking sheet and lightly drizzle with olive oil. Use a pastry brush to spread it evenly over each one, then toast them until the tops are barely golden, about 2 to 3 minutes.
Add the toppings. Spoon pizza sauce over each half and use the back of the spoon to spread it out.
Then add the mozzarella, pepperoni, and a sprinkle of Italian seasoning or pizza blend. I like to do some cheese, then the pepperoni, and then a little more cheese before I sprinkle mine.
Bake. Bake for about 8-10 minutes, until the cheese is melted and bubbling and the edges of the muffins are browned. Enjoy right away while everything is hot.
Expert Tips for Making Pizza Using English Muffins
Do not skip the olive oil and the toasting step. This is the single most important thing in the whole recipe. Sauce spooned onto an untoasted English muffin soaks right in, and you end up with a soft, damp base instead of a crust. Two or three minutes of toasting solves it.
Go easy on the sauce. A thin, even layer is all you need. Too much sauce is the other main cause of a soggy bottom, and these are small enough that a heavy hand shows up fast.
Watch the last few minutes. These can go from melted to too dark quickly, especially around the edges. Start checking at 8 minutes.
Add fresh herbs after baking. Basil and other delicate herbs lose their color and fresh flavor in the oven. Scatter them on once the pizzas come out.
English Muffin Pizza Topping Ideas
This is where these get fun! Anything you would put on a regular pizza works here, just in miniature.
- Sautéed mushrooms and fresh basil. This is my personal favorite. Cook the mushrooms down first so they are not releasing water onto your pizza, and add the basil after baking so it stays fresh and green.
- Extra cheese. Add provolone, cheddar, or a little grated parmesan cheese alongside the mozzarella for a deeper flavor.
- Veggie loaded. Bell peppers, red onion, black olives, or spinach. Give anything watery a quick sauté first.
- Hawaiian. Diced ham and pineapple, with the pineapple patted dry so it browns instead of steams.
- Sausage. Cooked and crumbled Italian sausage, added before baking (my husband’s go-to).
- Swap the sauce. Pesto, alfredo, or barbecue sauce in place of pizza sauce takes these somewhere completely different. Barbecue sauce with shredded chicken and red onion is a good combo.
- Margherita style. Fresh mozzarella and sliced tomatoes, with basil added after they come out of the oven.
- Breakfast pizza. Scrambled egg, crumbled sausage or bacon, and cheddar. These are excellent on a slow weekend morning.
- Finish with heat. Red pepper flakes or a drizzle of hot honey after baking.
Having a Party? Cook Up Toppings Early
If you plan to set out options beyond a basic pepperoni, take the time to sauté meats and ingredients that will release water early (I’m looking at you mushrooms, peppers, onions, and spinach!). Sautéing them beforehand keeps that moisture off your pizza AND makes your pizza night less stressful and more fun! You can even do this a day ahead of time if needed. Just store everything once it’s fully cooled in the fridge.
How to Store and Make These Ahead
These are at their best straight out of the oven, so I would make what you plan to eat. That said, they hold up better than you might expect.
Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven, toaster oven, or air fryer for about 5 to 10 minutes until warmed through. Skip the microwave, which will leave you with a tough, chewy muffin.
You can also assemble them ahead and freeze them, which is a nice trick to have. Toast and top the muffin halves as directed but do not bake them. Freeze them in a single layer on a parchment lined baking sheet until solid, then transfer to a freezer-safe bag or container with parchment between the layers. They keep for up to 3 months. Bake straight from frozen at 375°F for 13 to 15 minutes, until the cheese is melted and bubbling.
English Muffin Pizza Recipe FAQs
Brush the cut sides with olive oil and toast them in the oven before any sauce goes on. That gives you a sealed, crisp surface that the sauce sits on top of rather than soaking into. Going light on the sauce helps too.
Yes, and it is fast. Toast the oiled muffin halves at 400°F for about a minute, add your toppings, and cook another 4 minutes or so until the cheese is melted. Work in batches so they sit in a single layer.
Absolutely. Regular English muffins work and make a very good pizza. The sprouted grain ones just give you a denser, chewier base that feels more like real pizza crust. Use what you have.
Two halves is a reasonable serving alongside a salad or some veggies, and three or four halves makes a more substantial meal. Since these scale so easily, it is worth making a couple extra. They tend to disappear.
Yes. Set it to 400°F, toast the oiled muffins for 2 to 3 minutes, then bake the topped pizzas for about 13 to 15 minutes. It is a good option when you are only making a few and do not want to heat the whole oven.
Love This Recipe? Try One of These Quick DInner Recipes Next!
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Easy Mini Pizzas on English Muffins
Equipment
Ingredients
- 2 sprouted grain English muffins, cut in half*
- 1 Tablespoons olive oil
- ½ Cup pizza sauce
- ¾ Cup shredded mozzarella cheese
- 16 pepperoni slices
- ½ – 1 teaspoon Italian seasoning and/or Pizza sprinkle spice blend
*please use these measurements as a guideline – these fun mini pizzas are a measure with your heart kind of meal*
Instructions
- Preheat and prep. Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Split and oil the muffins and brush with olive oil. Cut the English muffins in half and place them cut side up on the prepared baking sheet. Lightly drizzle with olive oil and use a pastry brush to spread it evenly over each one.2 sprouted grain English muffins, cut in half*1 Tablespoons olive oil
- Toast them. Place the sheet in the oven and toast until the tops are barely golden, about 2-3 minutes. **Do not skip this. It is the difference between a crisp crust and a soggy one!
- Add the toppings. Spoon pizza sauce over each half and use the back of the spoon to spread it out. Then top with mozzarella, pepperoni, and a sprinkle of Italian seasoning or pizza blend.½ Cup pizza sauce¾ Cup shredded mozzarella cheese16 pepperoni slices½ – 1 teaspoon Italian seasoning and/or Pizza sprinkle spice blend
- Bake. Bake for about 8-10 minutes, until the cheese is melted and bubbling and the edges of the muffins are browned. Enjoy right away while everything is hot.
Notes
- Sautéed mushrooms and fresh basil. This is my personal favorite. Cook the mushrooms down first so they are not releasing water onto your pizza, and add the basil after baking so it stays fresh and green.
- Extra cheese. Add provolone, cheddar, or a little grated parmesan alongside the mozzarella for a deeper flavor.
- Veggie loaded. Bell peppers, red onion, black olives, or spinach. Give anything watery a quick sauté first.
- Hawaiian. Diced ham and pineapple, with the pineapple patted dry so it browns instead of steams.
- Sausage. Cooked and crumbled Italian sausage, added before baking.
- Swap the sauce. Pesto, alfredo, or barbecue sauce in place of pizza sauce takes these somewhere completely different. Barbecue sauce with chicken and red onion is a good one.
- Margherita style. Fresh mozzarella and sliced tomatoes, with basil added after they come out of the oven.
- Breakfast pizza. Scrambled egg, crumbled sausage or bacon, and cheddar. These are excellent on a slow weekend morning.
- Finish with heat. Red pepper flakes or a drizzle of hot honey after baking.
Meredith says
One of our favorite quick and easy lunches when we work from home! Also a great weeknight dinner when things are busy.