English Muffin Pizzas
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Bring back a childhood favorite with this easy English muffin pizza recipe—quick, fun to make, and just as delicious as you remember.
Were English muffin pizzas a staple of your childhood, too? In my family, they were a go-to for quick and easy meals, and my sister and I always loved “helping” our mom make them. I hadn’t thought about them in years, but stumbling across a recipe recently got me wondering—were they actually as good as I remembered, or was it just nostalgia? I decided to give them another go, and I’m happy to report they’re just as delicious as ever.
For more easy pizza recipes to make with kids, check out my homemade stromboli and calzones recipes.
“My little boy and I made these together for dinner one night. He was thrilled to help! We used bell peppers, olives, and onions for our toppings. Fun and yummy!”
What You’ll Need To Make English Muffin Pizzas
- English Muffins: The sturdy, crisp base of the pizzas. Once toasted, they hold up perfectly to all the toppings without getting soggy.
- Marinara or Pizza Sauce: Brings bold, tangy flavor and ties all the toppings together. Use your favorite jarred brand or homemade marinara if you have it on hand.
- Shredded Mozzarella & Parmigiano Reggiano Cheese: Mozzarella melts into that gooey, classic pizza layer, while Parm adds a nutty, salty kick—together, they give you the perfect cheesy bite.
- Thinly Sliced Pepperoni: Adds a salty, savory bite. Cutting it into quarters helps it fit nicely on each mini pizza.
- Dried Oregano: A sprinkle of this earthy herb gives that unmistakable pizzeria flavor.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Prep the muffins. Preheat the broiler and line a baking sheet with foil for easy cleanup. Split the English muffins and arrange them on the baking sheet. Toast until golden and crisp on both sides—this keeps English muffin pizzas from getting soggy and ensures every bite has that classic crunch from the toasty nooks and crannies.
Step 2: Add the sauce. Spoon about a tablespoon of sauce onto each of the English muffin halves.
Step 3: Add the toppings. Top with mozzarella and pepperoni, then sprinkle with parmesan cheese and oregano.
Step 4: Broil until bubbly. Broil for a few minutes until the cheese is melted, bubbling, and just starting to turn golden. Remove from the oven and enjoy! The pizzas are freezer-friendly and keep well in the freezer for up to 3 months.
English Muffin Pizza Variations
Want a change from tomato sauce and pepperoni? English muffin pizzas are super versatile—you can mix and match toppings based on what your kids like or what you have on hand. Perfect for picky eaters or cleaning out the fridge!
- Veggie Lovers: Add sautéed mushrooms, bell peppers, onions, or spinach.
- Hawaiian Style: Top with chopped ham and pineapple.
- White Pizza: Skip the red sauce and use a drizzle of olive oil, garlic, ricotta, and mozzarella.
- BBQ Chicken: Use BBQ sauce instead of marinara, then add cooked chicken and red onions.
- Margherita: Keep it simple with fresh mozzarella, sliced tomatoes, and fresh basil.
- Breakfast Pizzas: Top with scrambled eggs, crumbled sausage, and cheddar.
More Pizza-Ish Recipes You May Like
English Muffin Pizzas
Crispy, cheesy, and endlessly customizable, this English muffin pizza recipe is perfect for busy nights, last-minute pizza cravings, or a fun 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.
Pair with
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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Our kids loved these and it brought back so many fun memories making them. We did not have any leftover and that was when we doubled the recipe. They hardly ate dinner because they were still full from eating these for lunch.
These are wonderful for an adult snack or work from home lunch. I’ve never had English muffin pizzas but it’s a brilliant idea and way lower carbs than frozen ready-made one. We used whole wheat English muffins and sprinkled some minced raw garlic on top. Topped with red chili flakes as they came out of the oven. I’m making another batch to freeze!
Can you toast them ahead of time
I think that would work. Enjoy!
Thanks for reminding me of childhood pizzas! These seem even better than I remember probably because Mom topped them with a slice of American cheese.
Jenn,
Use your recipes all the time and love them. Must also say your cookbook is great too. I’ve been searching for a great from-scratch pizza sauce. Can you help me?
Hi Dave, Thanks for your note and your nice words about the recipes — so glad you enjoy them! I don’t have a recipe of my own for pizza sauce — sorry! I’ll have to add it to my list of recipes to potentially develop. In the meantime, this one looks good and gets positive reviews. (Please keep in mind that I haven’t tried this myself.) Hope you enjoy if you make it!
My very picky five year-old daughter literally gave me a thumbs up. Thank you again!
Love this recipe. It’s true..the secret is to toast the English Muffins first to get the crispy “crust”.
would this be good as a left over lunch? like a “high end” lunchable for my niece.
Hi Victoria, My kids love cold pizza so I’d say yes :).
Winner!!!! This is so quick and delicious. Thank you Jenn, your talent reaches my home several nights a week
Made these the other day when I was craving pizza but didn’t want to blow my diet. Followed another recipe, but will definitely try toasting the muffin prior to popping it in the oven. To keep my snack somewhat healthy, I used 100 calorie whole wheat English muffins, Rao’s all-natural pizza sauce, reduced fat shredded mozzarella, and turkey pepperonis – and they were still delicious! I was able to get my pizza fix without all the calories of regular pizza. Can’t wait to try adding oregano and broiling them next time… Thanks for the tips!
What fun, versatile and deeee-lishious little treat…. Thanks for sharing…!