Mini Pizzas
Image Source/Recipe Source: www.cookingmatters.com
- 1 medium bell pepper (red or green)
- 8 ounces button mushrooms
- 1 large tomato
- 1 chunk part-skim mozzarella cheese
- 6 whole grain English muffins
- 1 Tbsp canola oil
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 can tomato sauce, no salt added
- 12 slices Turkey Pepperoni slices
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Preheat oven to 450°F.
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Rinse bell pepper, mushrooms, and tomato.
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Remove core and cut pepper into thin slices. Slice mushrooms ¼-inch thick. Remove core and dice tomato into ¼-inch pieces.
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In a small bowl, grate cheese.
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Split English muffins in half. Place them on a baking sheet. Bake until edges are lightly browned, about 10 minutes. Prepare sauce while muffins cook.
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In a large skillet over medium heat, heat oil. Add peppers and mushrooms. Cook for 5 minutes. If needed, use a colander to drain vegetables.
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Transfer veggies to a medium bowl. Add tomatoes. Stir to combine.
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Stir spices into tomato sauce. Do this directly in the can.
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When muffins are lightly browned, spoon 1 Tablespoon sauce over each muffin half. Coat evenly.
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Layer veggies evenly over sauce. If using pepperoni, place one slice on each muffin half. Top with shredded cheese.
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Bake muffins until cheese is melted and bubbly, about 6–8 minutes.
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Let pizzas cool for 2 minutes before serving.