Easy Mini Pizzas on English Muffins

Close up of a freshly baked english muffin pizza half leaning on the other cooked mini pizzas on a parchment lined baking sheet.

5 from 1 vote

Crispy, cheesy little pizzas made on toasted English muffins. Ready in about 15 minutes, endlessly customizable, and a whole lot better than anything from the freezer aisle.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: American, Italian

Servings: Servings

Calories: 400kcal

Author: Meredith

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 sauce, ¾ Cup shredded mozzarella cheese, 16 pepperoni slices, ½ - 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

*Any English muffin will work here, so if you have a package of the regular kind in your fridge that's ok too. But if you want the best version of this, go grab a pack of sprouted grain English muffins. We write more about why we recommend these in the blog post above.

English Muffin Pizza Topping Ideas: This is where these get fun! Anything you would put on a regular pizza can work here:

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.

Storage: these are best fresh from the oven, but fully cooled leftovers can be stored in an airtight container in the fridge for up to 3 days. See the 'How to Store' section in the blog post for make-ahead notes (including freezing details).

Nutrition