Did your mom make you English Muffin Pizzas growing up? Mine did all the time, and my sister and I loved to help her make them. I came across a recipe in a cookbook recently and realized that it had been at least 20 years since I’d had one. I wondered, were they really as good as I remembered or was it just nostalgia kicking in? I decided to try them and am happy to report that they were just as delicious — in a yummy, kid food kind of way — 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. Otherwise they’ll come out soft and undercooked, and the beauty is in the toasty crunch of every nook and cranny.
My Recipe Videos
English Muffin Pizzas
- 4 English Muffins, sliced down the center
- 1 cup marinara or pizza sauce
- 1 cup shredded mozzarella cheese
- 1 tablespoon freshly grated Parmesan cheese
- 2 ounces thinly sliced pepperoni, thinly sliced and cut into quarters
- About 1/4 teaspoon dried oregano
- Preheat the broiler.
- Toast the English muffins in the toaster until golden brown and crisp on top and bottom.
- Arrange the muffins cut side up on a foil lined baking sheet. Spoon a generous tablespoon of pizza sauce over each muffin half. Top with the Mozzarella cheese and pepperoni. Sprinkle with Parmesan cheese and oregano.
- Place the pizzas under the broiler for a few minutes, until the cheese is melted, bubbling and slightly golden. Serve warm.
- Freezer-Friendly Instructions: These 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 – 15 minutes, or until heated through.