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By Taylor Stinson | 7 Comments | Posted: | Updated:
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Satisfy your pizza cravings in a flash with these easy and delicious English muffin pizzas! Customize them with your favourite toppings.
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Ingredients and substitutions
- English muffins – pita or store-bought pizza dough would also make great bases.
- Tomato sauce – store-bought or homemade tomato sauce are both great options.
- Pesto – this is a great alternative to tomato sauce for making a variety of different mini pizzas.
- Mozzarella – provolone, gouda, parmesan or any other cheese including lactose-free options can work for this recipe.
- Your favourite toppings – Use your preferred toppings, like veggies, meats, herbs and cheeses, to customize your mini pizzas.
How to make mini pizzas
Step 1: Slice English muffins in half.
Preheat the oven, then add the sliced English muffins to a baking sheet.
Step 2: Add sauce and cheese.
Brush the English muffins with olive oil, then spread the sauce and cheese of your choice over top.
Step 3: Add your toppings.
Step 4: Bake then serve and enjoy!
Bake the mini pizzas until the cheese is melted and toppings are cooked. Serve and enjoy!
Tips for the best mini pizzas
Make sure you get the best English muffin pizzas every time:
- Pre-toast the English muffins: While it's not necessary, you can toast the English muffins a bit first before adding your sauce and toppings.
- Shred your own cheese: I highly recommend shredding fresh pizza mozzarella instead of using the pre-shredded stuff. This will ensure you get the best melt!
- Try out different toppings: Get creative with your sauce, toppings and cheese until you find a combination you love!
- Don't overload the English muffins: Adding too much sauce or too many toppings will result in soggy English muffin pizzas – and nobody wants that.
Frequently Asked Questions
How long do mini pizzas take the cook?
These English muffin pizzas will take about 15-20 minutes to cook. Make sure to keep an eye on them so they don't overcook or burn!
What do you serve on the side?
You can serve your mini pizza with brussels sprouts salad, broccoli salad or some air fryer tater tots. You could also just enjoy the pizzas on their own!
How do you make sure they're not soggy?
The best way to make sure your English muffin pizzas come out well is to not overload them with sauce and cheese. If you would like them crispier, though, you can always toast the muffins before loading them up with your toppings and baking them.
Could you use regular pizza dough?
This recipe is for English muffin pizzas, but if you're looking for more of a pizza recipe made with dough, check out my homemade pizza pockets!
Storing and reheating
This English muffin pizza recipe is great for meal prep! You can refrigerate your mini pizzas for 3 to 5 days in an airtight container. Once you’re ready to eat them, you can microwave them for about a minute depending on the intensity of your microwave. You can also heat them up in the oven for a few minutes for a crispier crust!
Freezing this recipe
You can store your mini pizzas in the freezer for 1 to 2 months, making this recipe great for meal prep. Make sure to freeze them in an airtight freezer-safe container either baked or unbaked. If you’re freezing them baked, wait until they’ve cooled before packing them away and sticking them in the freezer. From there, all you have to do is defrost them and then pop them in the microwave or oven.
To freeze them unbaked, add the sauce and toppings to the dough then freeze them in a single layer. You want to make sure they’re not stacked on top of each other or they’ll stick together while freezing. When you’re ready to make your pizzas, pull them out of the freezer and let them defrost in the fridge overnight before baking as instructed. You may want to add a few minutes onto the cooking time.
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English Muffin Pizza Recipe {Fast & Easy}
Satisfy your pizza cravings in a flash with these easy and delicious English muffin pizzas! Customize them with your favourite toppings.
4.67 from 9 votes
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Servings: 12 pizzas
Calories: 189kcal
Author: Taylor Stinson
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Ingredients
- 6 English muffins
- 4 cups grated mozzarella cheese
Arugula salami
- Olive oil
- Arugula
- Salami or prosciutto
Margherita
- Pizza sauce
- Cherry tomatoes sliced
- Fresh basil
Pesto
- Red onion sliced
- Red pepper sliced
- Pesto store bought
Deluxe
- Mushrooms diced
- Turkey pepperettes sliced
- Green pepper diced
Instructions
Preheat the oven to 400 F. Slice English muffins in half, then add to a baking sheet.
Brush olive oil onto 3 of the English muffin halves, spread pesto on 3 more and then spread pizza sauce on the remaining 6 halves. Top all with grated mozzarella.
Add salami to the halves with olive oil, then add cherry tomatoes to 3 of the halves with pizza sauce. Add red pepper and red onion to the halves with pesto, then add pepperettes, mushrooms and green peppers to the last 3 with pizza sauce.
Bake for 15-20 minutes until cheese is melted and toppings are cooked.
Remove from oven. Top the salami pizzas with arugula, and top the cherry tomato pizzas with basil. Serve and enjoy!
Notes
Switch up the toppings to include your favourite veggies, meat and cheese. You can always choose to just make one of the pizza varieties, no need to do all shown.
There are no ingredient amounts for the toppings because you will be eye-balling the amount added. Save any extra toppings leftover for omelets and stir fries.
Nutritional info listed is for 1 English muffin with pizza sauce and cheese only, no toppings.
If you don’t have any English muffins, you can use pitas or naan bread.
Store any leftovers in the fridge for 3-5 days. Reheat in the oven or the microwave.
Freeze your mini pizzas baked up unbaked for up to 2 months.
Nutrition
Calories: 189kcal (9%)Carbohydrates: 16g (5%)Protein: 11g (22%)Fat: 9g (14%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 29mg (10%)Sodium: 560mg (24%)Potassium: 187mg (5%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 429IU (9%)Vitamin C: 3mg (4%)Calcium: 209mg (21%)Iron: 1mg (6%)
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Created by Taylor Stinson
Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!
Reader Interactions
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Did you make this recipe or want to share your thoughts? Make sure to leave your review below and tag me on Instagram #thegirlonbloor so I can check it out!
Vedeena Haulkhory says
Hi Taylor, I want to make them ahead of time and freeze them. Can I half cook them and freeze or fo they have to be completely cooked, cooled and frozen and reheated on the day. Thanks
Reply
Taylor Stinson says
Hey Vedeena! I imagine you can freeze them after they have been cooked and then reheated in the oven on the day of. I haven’t tried half cooking them and then freezing but I think that could also work!
Reply
Marilyn says
Half baked then remove them and refreeze till actually ready to serve. I started some like at 9 pm then I let her tell people. Social media how it’s all working. I’ll wait till I’m recovered till this latest surgery and see.
Reply
Brittany Nikole says
Thank you so so much for sharing this! My husband and I use to make mini pizzas, but I forgot all about that option until now:) Will definitely start making them again with your improvements!
Reply
Taylor Stinson says
Hahaha awww thanks Brittany!! I guess you could say this is the grown up version of mini pizzas 😉 Thanks for stopping by!
Reply
Sadia says
Can these be made ahead of time and reheated later?a
Thanks
Reply
Taylor Stinson says
Hey Sadia! Yes they definitely can 🙂
Reply
